|
|
|
|
| LEADER |
01271cam a22003495a 4500 |
| 001 |
17923284 |
| 003 |
PPANPk |
| 005 |
20150421150532.0 |
| 008 |
131030s2011 ii af 001 0 eng |
| 010 |
|
|
|a 2013431991
|
| 020 |
|
|
|a 9780198068495 (pbk.)
|
| 020 |
|
|
|a 0198068492 (pbk.)
|
| 040 |
|
|
|a DLC
|c DLC
|d DLC
|
| 042 |
|
|
|a pcc
|
| 043 |
|
|
|a a-ii---
|
| 050 |
0 |
0 |
|a TX911.3.M27
|b B33 2011
|
| 082 |
0 |
0 |
|a SKDZ 641.57 BAL
|2 23
|
| 100 |
1 |
|
|a Bali, Parvinder S.
|
| 245 |
1 |
0 |
|a Quantity food production operations and Indian cuisine /
|c Parvinder S. Bali.
|
| 260 |
|
|
|a New Delhi :
|b Oxford University Press,
|c 2011.
|
| 300 |
|
|
|a x, 330 p., 32 p. of plates :
|b ill. ;
|c 24 cm. +
|e 1 CD-ROM.
|
| 490 |
0 |
|
|a Oxford higher education
|
| 500 |
|
|
|a Accompanied by one CD-ROM in pocket inside back pocket.
|
| 500 |
|
|
|a Includes index.
|
| 650 |
|
0 |
|a Food service management
|v Textbooks.
|
| 650 |
|
0 |
|a Quantity cooking.
|
| 650 |
|
0 |
|a Cooking, Indic.
|
| 906 |
|
|
|a 7
|b cbc
|c origres
|d 2
|e ncip
|f 20
|g y-gencatlg
|
| 942 |
|
|
|2 ddc
|c BK
|
| 955 |
|
|
|b rk07 2013-10-30 z-processor
|i rk07 2013-10-31 to Dewey
|
| 999 |
|
|
|c 53490
|d 53490
|
| 952 |
|
|
|0 0
|1 0
|2 ddc
|4 0
|6 SKDZ_641_570000000000000_BAL
|7 1
|8 NFIC
|9 472029
|a SKDZ
|b SKDZ
|c REF
|d 2015-04-21
|g 30.58
|o SKDZ 641.57 BAL
|p 0009855745
|r 2015-04-21
|w 2015-04-21
|y REF
|
