IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD / Mohamed Fawzy / Taschenbuch / Englisch / VDM Verlag Dr. Müller / EAN 9783639052886 - Livro de bolso
ISBN: 9783639052886
[ED: Taschenbuch], [PU: VDM Verlag Dr. Müller], Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking proc… mais…
booklooker.de |
2009, ISBN: 9783639052886
[ED: Softcover], [PU: VDM Verlag Dr. Müller], Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking proces… mais…
booklooker.de buecher.de GmbH & Co. KG Custos de envio:Versandkostenfrei, Versand nach Deutschland. (EUR 0.00) Details... |
2009, ISBN: 3639052889
[EAN: 9783639052886], Neubuch, [PU: VDM Verlag Dr. Müller], nach der Bestellung gedruckt Neuware -Dough improvers optimize all aspects of the bread andgive bakers the required tolerance a… mais…
AbeBooks.de AHA-BUCH GmbH, Einbeck, Germany [51283250] [Rating: 5 (von 5)] NEW BOOK. Custos de envio:Versandkostenfrei. (EUR 0.00) Details... |
ISBN: 9783639052886
Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking process: mixing,fermentation, baking and shelf life.… mais…
Dodax.de Nr. LEF8HK61AU1. Custos de envio:, Lieferzeit: 5 Tage, DE. (EUR 0.00) Details... |
ISBN: 9783639052886
*IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD* / Taschenbuch für 58.99 € / Aus dem Bereich: Bücher, Wissenschaft, Chemie Medien > Bücher nein Buch (kartoniert) Hardcover;Naturw… mais…
Hugendubel.de Custos de envio:Shipping in 1-2 weeks, , Versandkostenfrei nach Hause oder Express-Lieferung in Ihre Buchhandlung., DE. (EUR 0.00) Details... |
IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD / Mohamed Fawzy / Taschenbuch / Englisch / VDM Verlag Dr. Müller / EAN 9783639052886 - Livro de bolso
ISBN: 9783639052886
[ED: Taschenbuch], [PU: VDM Verlag Dr. Müller], Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking proc… mais…
2009, ISBN: 9783639052886
[ED: Softcover], [PU: VDM Verlag Dr. Müller], Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking proces… mais…
2009
ISBN: 3639052889
[EAN: 9783639052886], Neubuch, [PU: VDM Verlag Dr. Müller], nach der Bestellung gedruckt Neuware -Dough improvers optimize all aspects of the bread andgive bakers the required tolerance a… mais…
ISBN: 9783639052886
Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking process: mixing,fermentation, baking and shelf life.… mais…
ISBN: 9783639052886
*IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD* / Taschenbuch für 58.99 € / Aus dem Bereich: Bücher, Wissenschaft, Chemie Medien > Bücher nein Buch (kartoniert) Hardcover;Naturw… mais…
Dados bibliográficos do melhor livro correspondente
Autor: | |
Título: | |
Número ISBN: |
Dados detalhados do livro - IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD
EAN (ISBN-13): 9783639052886
ISBN (ISBN-10): 3639052889
Livro de bolso
Ano de publicação: 2009
Editor/Editora: VDM Verlag Dr. Müller
148 Páginas
Peso: 0,237 kg
Língua: eng/Englisch
Livro na base de dados desde 2008-06-03T13:25:27+01:00 (Lisbon)
Página de detalhes modificada pela última vez em 2024-02-19T17:53:26+00:00 (Lisbon)
Número ISBN/EAN: 9783639052886
Número ISBN - Ortografia alternativa:
3-639-05288-9, 978-3-639-05288-6
Ortografia alternativa e termos de pesquisa relacionados:
Título do livro: bread
< Para arquivar...