The art of charcuterie / The Culinary Institute of America and John Kowalski.

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TextPublisher: Hoboken, N.J. : John Wiley, 2011Description: ix, 388 pages : illustrations (some color) ; 27 cmContent type:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TX612 .M4 .K68 2011 (Browse shelf(Opens below))	Available		1000310625

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Previous	TX601 .T43 2012 Thermal food processing : new technologies and quality issues /	TX601 .T43 2012 Thermal food processing : new technologies and quality issues /	TX609 V33 2014 Vacuum drying for extending food shelf-life /	TX612 .M4 .K68 2011 The art of charcuterie /	TX612.F7 .F73 2002 Fresh-cut fruits and vegetables : science, technology and market /	TX612.M4 .J35 2002 Meat refrigeration : Stephen J. James, C. James.	TX631 .M42 2009 Meals in science and practice : interdisciplinary research and business applications /	Next

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