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A guide to the selection, combination and cooking of foods, v.2 /
Author
Rietz, Carl A.
Published
Avi Pub.,
Call Number
TX651 R563 v.2
Location
Central Library
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Basic foods /
Author
Gates, June C.,
Published
Holt, Rinehart,
Call Number
TX353 G259
Location
Central Library
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Experiences with foods /
Author
Pollard, L. Belle.
Published
Ginn,
Call Number
TX663 P6
Location
Central Library
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Food for today student workbook /
Author
Kopan, Alice Oprhanos.
Published
Glencoe/McGraw-Hill,
Call Number
TX354 K83 1990
Location
Nong Khai Campus Library
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Food theory and applications /
Published
Wiley,
Call Number
TX354 P324
Location
Central Library
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Introductory foods /
Author
Hughes, Osee Gladys.
Published
Macmillan,
Call Number
TX354 H893I
Location
Central Library
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Introductory foods /
Author
Bennion, Marion,
Published
Pearson/Prentice Hall,
Call Number
TX354 B472I 2004
Location
Nong Khai Campus Library
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Modern meals /
Author
Duyff, Roberta Larson.
Published
McGraw-Hill School Division,
Call Number
TX663 D988
Location
Nong Khai Campus Library
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Understanding food /
Author
Kotschevar, Lendal Henry,
Published
Wiley,
Call Number
TX663 K67
Location
Central Library
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