cooking methods trang 4 tải miễn phí từ TAILIEUCHUNG

"cooking methods" trang 4 - tải miễn phí từ Tailieuchung

Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen

Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen

11 34 0

Lecture Professional cooking (6/e) - Chapter 16: Understanding vegetables

Lecture Professional cooking (6/e) - Chapter 16: Understanding vegetables

27 16 1

Lecture Professional cooking (6/e) - Chapter 21: Salads and salad dressings

Lecture Professional cooking (6/e) - Chapter 21: Salads and salad dressings

37 17 1

Lecture Professional cooking (6/e) - Chapter 22: Sandwiches

Lecture Professional cooking (6/e) - Chapter 22: Sandwiches

18 17 1

Lecture Professional cooking (6/e) - Chapter 23: Hors d’oeuvres

Lecture Professional cooking (6/e) - Chapter 23: Hors d’oeuvres

18 18 1

Lecture Professional cooking (6/e) - Chapter 24: Breakfast preparations

Lecture Professional cooking (6/e) - Chapter 24: Breakfast preparations

10 21 1

Lecture Professional cooking (6/e) - Chapter 28: Food presentation and garnish

Lecture Professional cooking (6/e) - Chapter 28: Food presentation and garnish

26 21 1

Lecture Professional cooking (6/e) - Chapter 30: Yeast products

Lecture Professional cooking (6/e) - Chapter 30: Yeast products

10 20 1

Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings

Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings

30 18 1

Lecture Professional cooking (6/e) - Chapter 34: Pies and pastries

Lecture Professional cooking (6/e) - Chapter 34: Pies and pastries

24 28 1

Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages

Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages

31 19 1

Lecture Professional cooking (6/e) - Chapter 27: Pâtés, terrines, and other cold foods

Lecture Professional cooking (6/e) - Chapter 27: Pâtés, terrines, and other cold foods

22 17 1

Lecture Professional cooking (6/e) - Chapter 29: Bakeshop production

Lecture Professional cooking (6/e) - Chapter 29: Bakeshop production

20 22 1

Lecture Street foods - Chapter 6: Sweets and beverages

Lecture Street foods - Chapter 6: Sweets and beverages

6 80 0

Ebook Classical cooking the modern way: Methods and techniques (Third edition) - Part 1

Ebook Classical cooking the modern way: Methods and techniques (Third edition) - Part 1

233 28 1

Lecture Street foods - Chapter 4: Vegetables and fruit

Lecture Street foods - Chapter 4: Vegetables and fruit

5 58 0

Lecture Street foods - Chapter 2: Meat and poultry

Lecture Street foods - Chapter 2: Meat and poultry

9 81 0

Evaluation of antioxidant activity and bioactive compounds on domestic cooking method

Evaluation of antioxidant activity and bioactive compounds on domestic cooking method

8 85 0

Project based learning through the implementation of solar cooking for sustainable development

Project based learning through the implementation of solar cooking for sustainable development

8 48 1

Effectiveness of cooking methods on presence of food borne pathogens in chicken based meat products

Effectiveness of cooking methods on presence of food borne pathogens in chicken based meat products

11 26 1

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