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食物製備學 = The principle and practices of food preparations : 理論與實務

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47350] Paralel Title:	The principle and practices of food preparations
[NT 47348] Title Information:	理論與實務
[NT 47261] Author:	李錦楓,
[NT 47353] Alternative Intellectual Responsibility:	林志芳,
[NT 47351] Place of Publication:	臺北縣深坑鄉
[NT 47263] Published:	揚智文化;
[NT 47352] Year of Publication:	2008[民97]
[NT 50960] Edition:	二版
[NT 47264] Description:	8,365面圖,表格 : 24公分;
[NT 47266] Subject:	烹飪 -
[NT 50961] ISBN:	978-957-818-884-6

食物製備學 = The principle and practices of food preparations : 理論與實務
李, 錦楓

食物製備學 = The principle and practices of food preparations : 理論與實務 / 李錦楓,林志芳編著 - 二版. - 臺北縣深坑鄉 : 揚智文化, 2008[民97]. - 8,365面 ; 圖,表格 ; 24公分.
參考書目:面365.
ISBN 978-957-818-884-6
烹飪

林, 志芳

食物製備學 = The principle and practices of food preparations : 理論與實務
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010 0 $a 978-957-818-884-6 $b 精裝 $d 新臺幣500元
100 $a 20090114d2008 k y0chiy08 e
101 0 $a chi
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200 1 $a 食物製備學 $d The principle and practices of food preparations $e 理論與實務 $f 李錦楓,林志芳編著 $z eng
205 $a 二版
210 $a 臺北縣深坑鄉 $d 2008[民97] $c 揚智文化
215 0 $a 8,365面 $c 圖,表格 $d 24公分
320 $a 參考書目:面365
320 $a 附錄:1.豬肉與牛肉的部位名稱;2.中國菜三十五種基本烹調法;3.高湯的製法
510 1 $a The principle and practices of food preparations $z eng
606 $2 csh $a 烹飪 $3 145646
681 $a 427.8 $b 8473
700 $a 李 $b 錦楓 $4 編著 $3 67761
701 $a 林 $b 志芳 $4 編著 $3 74403
801 0 $a cw $b 醒吾 $c 20090112 $g CCR

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