A-Dictionay-of-Japanese-Food-Inggredients-and-Culture

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A Dictionay of Japanese Food (Inggredients and Culture)

Author

: Richard Hosking

Edition

Editor

Collation

: 223 hlm.; 20 cm

Subject

: A Dictionay of Japanese Food (Inggredients and Culture)

Publisher

: Tuttle - Osaki

Year

: 1996

ISBN

: 978-8053-1335-0

Call Number

: 641.3 Hos a

Summary :
Memuat istilah tentang makanan dalam bahasa Jepang.

Copies :

No.	Barcode	Location	No. Shelf	Availability
1	00204081	Perpustakaan Pusat UMY	600	Tersedia

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