cam a22 u 4500 128663847 CHVBK 20200921070635.0 880212s1980 xxk | 00 |eng|d 0-85312-132-X 0-87055-357-7 (OCoLC)636383684 (NEBIS)000254563 ETH-BIB ger ETH-BIB ETHICS-ISBD xxk xxu Principles of design and operation of catering equipment Anthony Milson, D. Kirk Chichester Horwood 1980 440 p. 23 cm fig.; tab.; diagr. Ellis Horwood series in food science and technology KÜCHEN + KÜCHENEINRICHTUNGEN + GASTRONOMIEEINRICHTUNGEN (GASTRONOMIE) ger (ETHUDK)000064521 ethudk u KÜCHEN + KÜCHENEINRICHTUNGEN + GASTRONOMIEEINRICHTUNGEN (GASTRONOMIE) ger 64.024,2*9 nebis E1 u CUISINES + INSTALLATIONS DE CUISINE + ÉQUIPEMENT DE CUISINE (INDUSTRIE DE LA RESTAURATION) fre 64.024,2*9 nebis E1 u KITCHENS + FOOD SERVICE FACILITES + CATERING EQUIPMENT (FOOD SERVICE INDUSTRY) eng 64.024,2*9 nebis E1 Milson Anthony Kirk David BK020000 XK020000 XK020000 NEBIS E01 E01 MG 418686 NEBIS 490 -- Ellis Horwood series in food science and technology NEBIS 700 1- Milson Anthony NEBIS 700 1- Kirk David