008 |
|
131022s2012 ch ak e 000 chi |
020 |
|
|a9789866090288 平裝|c : NT$500
|
040 |
|
|bchi
|
040 |
|
|aTPEC|cTPEC|eCCR
|
041 |
0
|
|achi
|
044 |
|
|ach
|
084 |
|
|a427|b8654-2|2ncsclt
|
095 |
|
|aTPEC|bLB|cC0100981|d427|e8654-2|tCCL|m400|n購|pBOOK|y2012|zCIR
|
100 |
1
|
|a楊昭景|e著
|
245 |
10
|
|a中華廚藝 : |b理論與實務 / |c楊昭景著
|
246 |
11
|
|aThe theory and operation of the chinese culinary art
|
250 |
|
|a一版
|
260 |
|
|a臺北市 : |b華都文化, |c2012[民101]
|
300 |
|
|a344面 : |b彩圖,表 ; |c26公分
|
500 |
|
|a版權頁英文題名:The theory and operation of the chinese culinary art
|
650 |
7
|
|a烹飪|2lcstt
|