An edition of Die modernen Schmelzkäseverfahren (1940)

Die modernen Schmelzkäseverfahren

chemische und technische Grundlagen

by

Die modernen Schmelzkäseverfahren
Egger, Kurt., Egger, Kurt.
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Last edited by WorkBot
January 30, 2010 | History
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An edition of Die modernen Schmelzkäseverfahren (1940)

Die modernen Schmelzkäseverfahren

chemische und technische Grundlagen

by

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Publish Date
Publisher
K.J. Wyss Erben
Language
German
Pages
81

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Subjects

Cheese

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Edition Availability
Cover of: Die modernen Schmelzkäseverfahren
Die modernen Schmelzkäseverfahren: chemische und technische Grundlagen
1940, K.J. Wyss Erben
in German
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Book Details

Edition Notes

Published in
Bern

Classifications

Library of Congress
SF271 .E56

The Physical Object

Pagination
vi, 81 p. (p. 80-81 advertisements)
Number of pages
81

ID Numbers

Open Library
OL234170M
LCCN
af50000228
OCLC/WorldCat
6440771

Source records

Library of Congress MARC record

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January 30, 2010 Edited by WorkBot add more information to works
December 9, 2009 Created by WorkBot add works page