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Haltbarmachen Von Lebensmitteln: Chemische, Physikalische Und Mikrobiologische Grundlagen Der Qualitatserhaltung R Heiss 4th edition
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Haltbarmachen Von Lebensmitteln: Chemische, Physikalische Und Mikrobiologische Grundlagen Der Qualitatserhaltung
R Heiss
384 pages, black & white illustrations, bibliography
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | September 21, 2012 |
| ISBN13 | 9783642627736 |
| Publishers | Springer-Verlag Berlin and Heidelberg Gm |
| Pages | 384 |
| Dimensions | 156 × 234 × 21 mm · 562 g |
| Language | German |
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