Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung
By: Waldemar Ternes.
Edition: Aufl. 1990.
Publisher: Behr's Verlag
Published: 1990
Place of publication: Hamburg
Language: ger
Number of pages: 534
Subjects: Food industry and trade.; Food -- Composition.
Notes: Includes bibliographical references and index.