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© 1950

Lebensmitteltechnologie

Einführung in die Verfahrenstechnik der Lebensmittelverarbeitung

Book

About this book

Keywords

Hydrolyse Kristall Lebensmittel Mischen Synthese Säure

Authors and affiliations

  1. 1.MünchenDeutschland

Bibliographic information

  • Book Title Lebensmitteltechnologie
  • Book Subtitle Einführung in die Verfahrenstechnik der Lebensmittelverarbeitung
  • Authors Rudolf Heiss
  • DOI https://doi.org/10.1007/978-3-642-49658-5
  • Copyright Information Springer-Verlag Berlin Heidelberg 1950
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Softcover ISBN 978-3-642-49380-5
  • eBook ISBN 978-3-642-49658-5
  • Edition Number 1
  • Number of Pages VIII, 344
  • Number of Illustrations 20 b/w illustrations, 0 illustrations in colour
  • Topics Industrial and Production Engineering
    Chemistry/Food Science, general
  • Buy this book on publisher's site
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