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dewey-ones:"641 - Food & drink"
dewey-ones:"664 - Food technology"
author_facet:"Eichner, K."
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Haltbarmachen von Lebensmitteln : Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung
by
Heiss, R.
,
Eichner, K.
Published 2002
Springer Berlin Heidelberg
Subjects:
“
...Industrial Chemistry/Chemical
Engineering
...
”
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641 - Food & drink
664 - Food technology
Language
German
1
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Springer Book Archives -2004
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Eichner, K.
Heiss, R.
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