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Professional charcuterie : sausage making, curing, terrines, and pates / John Kinsella, David T. Harvey

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  • MARC

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    TX749.5.P67
    K56 1996
     
    431625 (Withdrawn),BOK
    Kinsella,John

         Professional charcuterie : sausage making, curing, terrines, and pates. - New York , 1996.

         xii, 288 p. : ill. ; 28 cm.

         ISBN 0471122378.
         
         1. Cookery (Meat) 2. Cookery (Fish) 3. Cookery (Pork).I. Harvey,David T II. Title
         Library : UiTM Shah Alam; UITM Pulau Pinang
    Accn No.Item StatusAdd IdLocationSMDItem Category
    431625WithdrawnPTAR KAMPUS PUNCAK ALAM(PPA)BOOKRAK TERBUKA (OPEN SHELVES)
    431812ShelfPTAR KAMPUS PUNCAK ALAM(PPA)BOOKret
    517834WithdrawnPTAR KAMPUS PUNCAK ALAM(PPA)BOOKRAK TERBUKA (OPEN SHELVES)

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