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  1. 1

    Applied cook-freezing

    出版 1980
    圖書

    Applied cook-freezing
  2. 2

    Fundamentals of quantity food preparation breads, soups & sandwiches 由 Hardwick, Geraline B.

    出版 1978
    圖書

    Fundamentals of quantity food preparation breads, soups & sandwiches
  3. 3

    Sandwich preparation

    出版 1977
    圖書

    Sandwich preparation
  4. 4

    Salad preparation

    出版 1977
    圖書

    Salad preparation
  5. 5

    Food service in institutions

    出版 1977
    圖書

    Food service in institutions
  6. 6

    Modern pastry chef. . 由 Sultan, William J.

    出版 1977
    圖書

    Modern pastry chef. .
  7. 7

    Food service management study course 由 Jernigan, Anna Katherine

    出版 1977
    圖書

    Food service management study course
  8. 8

    Mini-meals for foodservice menu planning

    出版 1976
    圖書

    Mini-meals for foodservice menu planning
  9. 9

    Quality, quantity cuisine

    出版 1976
    圖書

    Quality, quantity cuisine
  10. 10

    The complete book of cooking equipment 由 Wilkinson, Jule

    出版 1975
    圖書

    The complete book of cooking equipment

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