ISBN: 9783055005947
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Characterization, production, and application of food flavours: Proceedings of the 2nd Wartburg Aroma Symposium 1987 (Abhandlungen der Akademie der . Mathematik, Naturwissenschaften, Technik) - livro usado
1988, ISBN: 3055005945
[EAN: 9783055005947], [SC: 0.0], [PU: Akademie-Verlag], Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or d… mais…
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Characterization, production and application of food flavours. proceedings.. - encadernado, livro de bolso
1988, ISBN: 9783055005947
Berlin, Akademie, Akademie, 1988.. 24 cm. original hardcover. 404 pp. ills, diagrams. references. index. "Abhandlungen der Akademie der Wissenschaften der DDR". -(signs of use,… mais…
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Characterization, production and application of food flavours. proceedings.. - encadernado, livro de bolso
1988, ISBN: 9783055005947
Berlin, Akademie, 1988.. 24 cm. original hardcover. 404 pp. ills, diagrams. references. index. "Abhandlungen der Akademie der Wissenschaften der DDR". -(signs of use, library l… mais…
Biblio.co.uk |
Characterization, production and application of food flavours. proceedings. - encadernado, livro de bolso
1988, ISBN: 3055005945
[EAN: 9783055005947], [PU: Berlin, Akademie, 1988.], 24 cm. original hardcover. 404 pp. ills, diagrams. references. index. "Abhandlungen der Akademie der Wissenschaften der DDR". -(signs … mais…
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Characterization, Production, and Application of Food Flavours, Abhandlungen Der Akademie Der Wissenschaften Der DDR, Abteilung Mathematik, Naturwissenschaften, Technik - livro usado
ISBN: 9783055005947
Fnac.com : Livraison gratuite et - 5% sur tous les livres. Characterization, Production, and Application of Food Flavours, Abhandlungen Der Akademie Der Wissenschaften Der DDR, Abteilung… mais…
Rothe, Manfred (Hrsg.):
Characterization, production, and application of food flavours: Proceedings of the 2nd Wartburg Aroma Symposium 1987 (Abhandlungen der Akademie der . Mathematik, Naturwissenschaften, Technik) - livro usado1988, ISBN: 3055005945
[EAN: 9783055005947], [SC: 0.0], [PU: Akademie-Verlag], Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or d… mais…
no/na Biblio.co.uk
Characterization, production and application of food flavours. proceedings.. - encadernado, livro de bolso
1988
ISBN: 9783055005947
Berlin, Akademie, Akademie, 1988.. 24 cm. original hardcover. 404 pp. ills, diagrams. references. index. "Abhandlungen der Akademie der Wissenschaften der DDR". -(signs of use,… mais…
no/na Biblio.co.uk
Characterization, production and application of food flavours. proceedings.. - encadernado, livro de bolso
1988, ISBN: 9783055005947
Berlin, Akademie, 1988.. 24 cm. original hardcover. 404 pp. ills, diagrams. references. index. "Abhandlungen der Akademie der Wissenschaften der DDR". -(signs of use, library l… mais…
Characterization, production and application of food flavours. proceedings. - encadernado, livro de bolso
1988, ISBN: 3055005945
[EAN: 9783055005947], [PU: Berlin, Akademie, 1988.], 24 cm. original hardcover. 404 pp. ills, diagrams. references. index. "Abhandlungen der Akademie der Wissenschaften der DDR". -(signs … mais…
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Dados detalhados do livro - Characterization, production and application of food flavours. Proceedings of the 2nd Wartburg Aroma Symposium 1987; "Abhandlungen der Akademie der Wissenschaften der DDR". Abteilung Mathematik, Naturwissenschaften, Technik. Nr. 2 / 1988;
EAN (ISBN-13): 9783055005947
ISBN (ISBN-10): 3055005945
Livro de capa dura
Ano de publicação: 1988
Editor/Editora: Berlin: Akademie, 1988.
Livro na base de dados desde 2008-09-09T14:02:12+01:00 (Lisbon)
Página de detalhes modificada pela última vez em 2024-01-22T10:44:30+00:00 (Lisbon)
Número ISBN/EAN: 3055005945
Número ISBN - Ortografia alternativa:
3-05-500594-5, 978-3-05-500594-7
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: rothe, roth
Título do livro: characterization, abhandlungen der akademie der wissenschaften der ddr, mathematik naturwissenschaften naturwissenschaften, aroma aroma, the wartburg, the flavour, food production, technik der wissenschaft
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