New York Academy of Sciences · Prentice Hall
title | ISBN-13 | year of publica- tion | other author(s) |
---|---|---|---|
2012 MyCulinaryLab with Pearson eText -- Access Card -- for Garde Manger: Cold Kitchen Fundamentals | 978-0-13-298917-6 | 2012 | The American Culinary Federation · Brenda R. Carlos · Brenda Carlos |
Blood in Contact With Natural and Artificial Surfaces | 978-0-89766-427-1 | 1988 | Vincent T. Turitto |
Garde Manger: Cold Kitchen Fundamentals | 978-0-13-118219-6 | 2011 | The American Culinary Federation · Brenda R. Carlos · Tina Powers |
Garde Manger: Cold Kitchen Fundamentals Plus MyCulinaryLab with Pearson eText -- Access Card Package | 978-0-13-392933-1 | 2014 | The American Culinary Federation · Brenda R. Carlos · Tina Powers |
Study Guide for Garde Manger: Cold Kitchen Fundamentals | 978-0-13-172904-9 | 2011 | The American Culinary Federation · Brenda R. Carlos · Tina Powers |
Transport and Rate Phenomena in Biological Systems | 978-0-13-042181-4 | 2023 |
E F. · E. L. · E. Leonard · Edward F. · Edward L. · Edward Leonard · F. Leonard