CULINARY TASTE:CONSUMER BEHAVIOUR IN THE INTERNATIONAL RESTAURANT SECTOR
Material type:
TextPublication details: Elsevier Burlington 2002LOC classification: - TX 631 C85 20024 SUPP
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Long Loan Books
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Main Campus Library General Stacks | General Collection Books | TX 631 .C85 20024 SUPP (Browse shelf(Opens below)) | Available | 1975/2010 |
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| TX 612 .F74 2002 FRESH CUT FRUITS AND VEGETABLES:Science ,technology and market. | TX 612 .F74 2002 FRESH CUT FRUITS AND VEGETABLES:Science ,technology and market. | TX612 .F74 2002 FRESH CUT FRUITS AND VEGETABLES:Science ,technology and market. | TX 631 .C85 20024 SUPP CULINARY TASTE:CONSUMER BEHAVIOUR IN THE INTERNATIONAL RESTAURANT SECTOR | TX 663.D3 1997 Hammond's Cooking explained | TX 663 .D3 1997 Hammond's Cooking explained | TX 663 .G37 1993 KARIBU:Welcome to the cooking of Kenya |