"cooking methods" trang 4 - tải miễn phí từ tailieuXANH
Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen

Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen
11    49    1
Lecture Professional cooking (6/e) - Chapter 16: Understanding vegetables

Lecture Professional cooking (6/e) - Chapter 16: Understanding vegetables
27    25    2
Lecture Professional cooking (6/e) - Chapter 21: Salads and salad dressings

Lecture Professional cooking (6/e) - Chapter 21: Salads and salad dressings
37    17    2
Lecture Professional cooking (6/e) - Chapter 22: Sandwiches

Lecture Professional cooking (6/e) - Chapter 22: Sandwiches
18    28    2
Lecture Professional cooking (6/e) - Chapter 23: Hors d’oeuvres

Lecture Professional cooking (6/e) - Chapter 23: Hors d’oeuvres
18    23    2
Lecture Professional cooking (6/e) - Chapter 24: Breakfast preparations

Lecture Professional cooking (6/e) - Chapter 24: Breakfast preparations
10    26    2
Lecture Professional cooking (6/e) - Chapter 28: Food presentation and garnish

Lecture Professional cooking (6/e) - Chapter 28: Food presentation and garnish
26    38    2
Lecture Professional cooking (6/e) - Chapter 30: Yeast products

Lecture Professional cooking (6/e) - Chapter 30: Yeast products
10    26    2
Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings

Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings
30    27    2
Lecture Professional cooking (6/e) - Chapter 34: Pies and pastries

Lecture Professional cooking (6/e) - Chapter 34: Pies and pastries
24    25    2
Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages

Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages
31    25    2
Lecture Professional cooking (6/e) - Chapter 27: Pâtés, terrines, and other cold foods

Lecture Professional cooking (6/e) - Chapter 27: Pâtés, terrines, and other cold foods
22    32    2
Lecture Professional cooking (6/e) - Chapter 29: Bakeshop production

Lecture Professional cooking (6/e) - Chapter 29: Bakeshop production
20    21    2
Lecture Street foods - Chapter 6: Sweets and beverages

Lecture Street foods - Chapter 6: Sweets and beverages
6    50    0
Ebook Classical cooking the modern way: Methods and techniques (Third edition) - Part 1

Ebook Classical cooking the modern way: Methods and techniques (Third edition) - Part 1
233    19    2
Lecture Street foods - Chapter 4: Vegetables and fruit

Lecture Street foods - Chapter 4: Vegetables and fruit
5    130    0
Lecture Street foods - Chapter 2: Meat and poultry

Lecture Street foods - Chapter 2: Meat and poultry
9    55    0
Evaluation of antioxidant activity and bioactive compounds on domestic cooking method

Evaluation of antioxidant activity and bioactive compounds on domestic cooking method
8    39    0
Project based learning through the implementation of solar cooking for sustainable development

Project based learning through the implementation of solar cooking for sustainable development
8    68    0
Effectiveness of cooking methods on presence of food borne pathogens in chicken based meat products

Effectiveness of cooking methods on presence of food borne pathogens in chicken based meat products
11    112    0
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