食物與廚藝 : 奶、蛋、肉、魚 : 食物的起源、構成,以及各種食材變身為誘人美食的科學 / 哈洛德.馬基(Harold McGee)著 ; 邱文寶, 林慧珍譯

Material type: Text

TextLanguage: Chinese Original language: English Series: Better ; 3.Publication details: 臺北縣新店市 : 大家出版 : 遠足文化發行, 2009.09.Edition: 初版Description: 368面 : 圖 ; 23公分ISBN:

Other classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Barcode
圖書	THHS Library	R8	427 834 (Browse shelf(Opens below))		Available	2022-0322
圖書	THHS Library	R8	427 834 (Browse shelf(Opens below))	2	Available	2022-0418
圖書	THHS Library	R8	427 834 (Browse shelf(Opens below))	3	Available	2022-0419
圖書	THHS Library	R4	\427\834\ (Browse shelf(Opens below))		Available	0032128

2010年2月初版六刷

含索引

There are no comments on this title.

to post a comment.