An edition of Handbuch für das Fleischergewerbe, ein Hand- und Nachschlagebuch für die Praxis (1953)

Handbuch für das Fleischergewerbe, ein Hand- und Nachschlagebuch für die Praxis

9., völlig neubearb. Aufl.

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Handbuch für das Fleischergewerbe, ein Hand- ...
Schmidt, Willy
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Last edited by MARC Bot
September 19, 2020 | History
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An edition of Handbuch für das Fleischergewerbe, ein Hand- und Nachschlagebuch für die Praxis (1953)

Handbuch für das Fleischergewerbe, ein Hand- und Nachschlagebuch für die Praxis

9., völlig neubearb. Aufl.

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
Pfanneberg
Language
German
Pages
663

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Subjects
Meat cutting, Meat industry and trade, Packing-house products

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Cover of: Handbuch für das Fleischergewerbe, ein Hand- und Nachschlagebuch für die Praxis
Handbuch für das Fleischergewerbe, ein Hand- und Nachschlagebuch für die Praxis
1953, Pfanneberg
in German - 9., völlig neubearb. Aufl.
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Book Details

Edition Notes

Published in
Giessen

Classifications

Library of Congress
TS1966.G4 S3 1953

The Physical Object

Pagination
663 p.
Number of pages
663

ID Numbers

Open Library
OL6144408M
LCCN
53034569
OCLC/WorldCat
18113208

Source records

Library of Congress MARC record

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History

Download catalog record: RDF / JSON
September 19, 2020 Edited by MARC Bot import existing book
December 10, 2009 Created by WorkBot add works page