| 000 | 00728nam a2200181 4500 | ||
|---|---|---|---|
| 999 |
_c17640 _d17640 |
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| 008 | 221118b ||||| |||| 00| 0 eng d | ||
| 020 | _a9786218179936 | ||
| 082 |
_22022 _aDFil 641.57 _bEn85 |
||
| 100 |
_aEntrata, Richard M. _946853 |
||
| 245 |
_aQuantity food production : _ba guide for commercial cooking NC III / _cRichard M. Entrata, Jamie Joyce O. Dangle and Jumilie R. Jimenez. |
||
| 260 |
_aManila : _bEdric Publishing House, _c©2022. |
||
| 300 |
_a103 pages : _billustrations ; _c25 cm. |
||
| 500 | _aIncludes bibliographical references and appendices. | ||
| 650 |
_aFood service. _946854 |
||
| 700 |
_aDangle, Jamie Joyce O., _eauthor. _946761 |
||
| 700 |
_aJimenez, Jumilie R., _eauthor. _946855 |
||
| 942 |
_2ddc _cDFIL |
||