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Energy Management In Foodservice

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Introductory concepts
2. Basic energy concepts
3. Direct energy consumption in foodservices
4. Indirect energy consumption in foodservices
5. Techniques for managing energy conservation

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

641.08 Unk e

Penerbit

Westport : AVI Publishing Company, INC., 1982

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

0-87055-403-4

Klasifikasi

641.06

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Cooking Specific Materials

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

Komentar

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