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Haltbarmachen von Lebensmitteln 4th Edition
Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

Cover image: Haltbarmachen von Lebensmitteln 4th edition 9783540431374
  • Author(s)
    R. Heiss; K. Eichner
  • Publisher
    Springer
  • Format
    Fixed Layout
  • Print ISBN 9783540431374, 3540431373
  • eText ISBN 9783642560101, 3642560105
  • Edition
    4th
  • Copyright
    2002
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Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung 4th Edition is written by R. Heiss; K. Eichner and published by Springer. The Digital and eTextbook ISBNs for Haltbarmachen von Lebensmitteln are 9783642560101, 3642560105 and the print ISBNs are 9783540431374, 3540431373. Save up to 80% versus print by going digital with VitalSource. Additional ISBNs for this eTextbook include 9783642627736.

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