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| 001 | 23961 |
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| 005 | 202010071626 |
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| 008 | 200916s2013 nju eng |
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| 009 | 1 0 |
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| 020 | |a9780470635438 |
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| 039 | |a20201007162644|btainguyendientu|y20200916101559|znghiepvu |
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| 040 | |aNTT |
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| 041 | |aeng |
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| 044 | |anju |
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| 082 | |a641.5637|bT2554|223 |
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| 110 | |aCulinary Institute of America |
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| 245 | |aTechniques of healthy cooking / |cCulinary Institute of America |
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| 250 | |a4th ed |
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| 260 | |aHoboken, N.J : |bWiley, |c2013 |
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| 300 | |a578 p. |
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| 520 | |a
The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. |
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| 541 | |aMua |
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| 650 | |aNutrition |
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| 650 | |aQuantity cooking |
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| 650 | |vMenus |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 710 | |aCulinary Institute of America |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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| 856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/2 tailieuthamkhao/600 congnghe/anhbiasach/23961_techniquesofhealthycookingthumbimage.jpg |
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