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Haltbarmachen Von Lebensmitteln: Chemische, Physikalische Und Mikrobiologische Grundlagen Der Qualitatserhaltung R. Heiss German, 4., Überarb. U. Erw. Aufl. 2002 edition
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Haltbarmachen Von Lebensmitteln: Chemische, Physikalische Und Mikrobiologische Grundlagen Der Qualitatserhaltung
R. Heiss
404 pages
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 1 de junio de 2002 |
| ISBN13 | 9783540431374 |
| Editores | Springer Verlag |
| Páginas | 404 |
| Dimensiones | 241 × 163 × 28 mm · 739 g |
| Lengua | Alemán |
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