Haltbarmachen Von Lebensmitteln: Chemische, Physikalische Und Mikrobiologische Grundlagen Der Qualitatserhaltung - R Heiss - Books - Springer-Verlag Berlin and Heidelberg Gm - 9783642627736 - September 21, 2012
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R Heiss
Haltbarmachen Von Lebensmitteln: Chemische, Physikalische Und Mikrobiologische Grundlagen Der Qualitatserhaltung 4th edition

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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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