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Book Title: Haltbarmachen von Lebensmitteln
Book Subtitle: Chemische, physikalische und mikrobiologische Grundlagen der Verfahren
Authors: Rudolf Heiss, Karl Eichner
DOI: https://doi.org/10.1007/978-3-662-07666-8
Publisher: Springer Berlin, Heidelberg
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eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag Berlin Heidelberg 1990
eBook ISBN: 978-3-662-07666-8Published: 09 March 2013
Edition Number: 2
Number of Pages: XIII, 265
Number of Illustrations: 95 b/w illustrations
Topics: Food Science