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Nutrition for foodservice & culinary professionals
Material type:
TextLanguage: BI Publication details: Hoboken, N.J 2004Description: 98;23ISBN: - 0471312703
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Buku
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PERPUSTAKAAN KOLEJ KOMUNITI SABAK BERNAM RAK TERTUTUP | RT | R 613.2 DRU (Browse shelf(Opens below)) | Available | 002786 | |
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Buku
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PERPUSTAKAAN KOLEJ KOMUNITI SABAK BERNAM RAK TERTUTUP | RT | R 613.2 DRU (Browse shelf(Opens below)) | Available | 002787 | |
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Buku
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PERPUSTAKAAN KOLEJ KOMUNITI SABAK BERNAM RAK TERTUTUP | RT | R 613.2 DRU (Browse shelf(Opens below)) | Available | 002789 |
Browsing PERPUSTAKAAN KOLEJ KOMUNITI SABAK BERNAM shelves, Shelving location: RAK TERTUTUP Close shelf browser (Hides shelf browser)
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| R 613.2 BAR Human nutrition | R 613.2 BAR Human nutrition | R 613.2 DRU Nutrition for foodservice & culinary professionals | R 613.2 DRU Nutrition for foodservice & culinary professionals | R 613.2 DRU Nutrition for foodservice & culinary professionals | R 613.2 DRU Nutrition for foodservice and culinary professionals | R 613.2 DRU Nutrition for foodservice and culinary professionals |
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