An edition of Grundlagen zur qualitativen Verbesserung der Käsereibutter (1954)

Grundlagen zur qualitativen Verbesserung der Käsereibutter

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Grundlagen zur qualitativen Verbesserung der ...
Fritz Hofmann, Fritz Hofmann
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Last edited by MARC Bot
September 9, 2024 | History
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An edition of Grundlagen zur qualitativen Verbesserung der Käsereibutter (1954)

Grundlagen zur qualitativen Verbesserung der Käsereibutter

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Publish Date
Language
German
Pages
118

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Edition Availability
Cover of: Grundlagen zur qualitativen Verbesserung der Käsereibutter
Grundlagen zur qualitativen Verbesserung der Käsereibutter
1954
in German

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Book Details

Edition Notes

Thesis (doctoral)--Eidgenössische Technische Hochschule Zürich, 1954.

The Physical Object

Pagination
118 p.
Number of pages
118

Edition Identifiers

Open Library
OL53767520M
OCLC/WorldCat
70902919

Work Identifiers

Work ID
OL39517065W

Source records

Harvard University record

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Download catalog record: RDF / JSON / OPDS | Wikipedia citation
September 9, 2024 Created by MARC Bot Imported from Harvard University record