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A guide to the selection, combination and cooking of foods :formulation and cooking of foods

Rietz, C A.

A guide to the selection, combination and cooking of foods :formulation and cooking of foods - Westport: AVI, 1965. - 447p.

HB.

Eng.

Subjects--Topical Terms:
Food

Dewey Class. No.: 641.5 / RIG

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