An edition of Haltbarmachen von Lebensmitteln (2012)

Haltbarmachen von Lebensmitteln

Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

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Cover of: Haltbarmachen von Lebensmitteln by R. Heiss, K. Eichner
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Last edited by ImportBot
September 13, 2021 | History
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An edition of Haltbarmachen von Lebensmitteln (2012)

Haltbarmachen von Lebensmitteln

Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

by and

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
Springer
Pages
399

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Cover of: Haltbarmachen von Lebensmitteln
Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung
Sep 21, 2012, Springer
paperback
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Book Details

Edition Notes

Source title: Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung (German Edition)

Classifications

Library of Congress
TP248.65.F66TP155-15

The Physical Object

Format
paperback
Number of pages
399

ID Numbers

Open Library
OL28135112M
ISBN 10
3642627730
ISBN 13
9783642627736

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amazon.com record
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Download catalog record: RDF / JSON / OPDS | Wikipedia citation
September 13, 2021 Edited by ImportBot import existing book
May 24, 2020 Created by ImportBot Imported from amazon.com record