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La conservation par le froid des denrées périssables
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Author: Monvoisin, A.
Year: 1950 Publisher: Paris : Dunod,
Year: 1950 Publisher: Paris : Dunod,
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La conservation par le froid des denrées périssables : Chimie et microbiologie des substances alimentaires. Production du froid. Emploi du froid dans la conservation des viandes, oeufs, produits de laiterie, en sériculture, horticulture, floriculture, boulangerie et dans les industries des boissons fermentées.
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Author: Monvoisin, A.
Year: 1950 Publisher: Paris : DUNOD,
Year: 1950 Publisher: Paris : DUNOD,
Abstract | Keywords | Export | Availability | Bookmark
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- Reference Manager
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Abstract
Book
La conservation par le froid des denrées périssables
Loading...
Author: Monvoisin, A.
Year: 1950 Publisher: Paris : Dunod,
Year: 1950 Publisher: Paris : Dunod,
Abstract | Keywords | Export | Availability | Bookmark
Loading...
Export citation
Choose an application
- Reference Manager
- EndNote
- RefWorks (Direct export to RefWorks)
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Abstract
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