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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
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | June 1, 2002 |
| ISBN13 | 9783540431374 |
| Publishers | Springer Verlag |
| Pages | 404 |
| Dimensions | 241 × 163 × 28 mm · 739 g |
| Language | German |
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