Complete Enterprise For Cambridge IGCSE
Record details
- ISBN: 9780198359005
- Physical Description: Paperback
- Publisher: United Kingdom Oxford University Press 2015
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| Subject: | Business -- Examinations |
Available copies
- 10 of 10 copies available at Headquarters.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Bortiano Library | 201 650.076/COO | 000001036930 | 600 - Technology-How things are made, Human Body, Health & Disease, Pets, Farms, Cars, Cooking | Available | - |
| Bortiano Library | 201 650.076/COO | 000001036947 | 600 - Technology-How things are made, Human Body, Health & Disease, Pets, Farms, Cars, Cooking | Available | - |
| Bortiano Library | 201 650.076/COO | 000001036954 | 600 - Technology-How things are made, Human Body, Health & Disease, Pets, Farms, Cars, Cooking | Available | - |
| Bortiano Library | 201 650.076/COO | 000001036961 | 600 - Technology-How things are made, Human Body, Health & Disease, Pets, Farms, Cars, Cooking | Available | - |
| Bortiano Library | 201 650.076/COO | 000001036978 | 600 - Technology-How things are made, Human Body, Health & Disease, Pets, Farms, Cars, Cooking | Available | - |
| Bortiano Library | 201 650.076/COO | 000001036985 | 600 - Technology-How things are made, Human Body, Health & Disease, Pets, Farms, Cars, Cooking | Available | - |
| Bortiano Library | 201 650.076/COO | 000001037005 | 600 - Technology-How things are made, Human Body, Health & Disease, Pets, Farms, Cars, Cooking | Available | - |
| Bortiano Library | 201 650.076/COO | 000001037012 | 600 - Technology-How things are made, Human Body, Health & Disease, Pets, Farms, Cars, Cooking | Available | - |
| Bortiano Library | 201 650.076/COO | 000001037029 | 600 - Technology-How things are made, Human Body, Health & Disease, Pets, Farms, Cars, Cooking | Available | - |
| Bortiano Library | 201 650.076/COO | 000001037036 | 600 - Technology-How things are made, Human Body, Health & Disease, Pets, Farms, Cars, Cooking | Available | - |
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