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	1.	Quantity food production operations and Indian cuisine / Parvinder S. Bali. by Bali, Parvinder S Material type: Text Publication details: New Delhi : Oxford university, 2018 Availability: Items available for loan: St. Paul's College (1)Call number: 647.950 BAL/Q. Place hold Add to cart (remove)
	2.	International cuisine and food production management / Parvinder S. Bali. by Bali, Parvinder S Material type: Text Publication details: New Delhi : Oxford university, 2018 Availability: Items available for loan: St. Paul's College (1)Call number: 647.950 BAL/I. Place hold Add to cart (remove)
	3.	Food production operations / Parvinder S. Bali. by Bali, Parvinder S Material type: Text Publication details: New Delhi : Oxford, 2017 Availability: Items available for loan: St. Paul's College (1)Call number: 647.950 BAL/F. Place hold Add to cart (remove)
	4.	Theory of bakery and patisserie / Parvinder S. Bali. by Bali, Parvinder S Material type: Text Publication details: New Delhi : Oxford, 2018 Availability: Items available for loan: St. Paul's College (1)Call number: 641.865 BAL/T. Place hold Add to cart (remove)
	5.	Theory of Cookery / Parvinder S. Bali by Bali, Parvinder S Material type: Text Publication details: New Delhi : Oxford University Press, 2018 Availability: Items available for loan: St. Paul's College (2)Call number: 641.5 BAL/T, ... Place hold Add to cart (remove)

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