Understanding food
1969
Kotschevar, Lendal H. (Lendal Henry) | McWilliams, Margaret
A text providing instruction in the nutritional value, preparation, and serving of food according to programmed learning methods.
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Bibliographic information
Publisher
Wiley
Other Subjects
Nutritional physiological phenomena
Language
English
Note
[by] Lendal H. Kotschevar [and] Margaret McWilliams.
ISBN
0471505307, 9780471505303
Type
Text; Monograph; Book
2024-02-27
2025-07-19
MODS
Data Provider
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