Canning and preserving of food products with bacteriological technique
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Paperback / softback
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Description
Canning and preserving of food products with bacteriological technique a practical and scientific hand book for manufacturers of food products, bacteriologists, chemists, and students of food problems. Also for processors and managers of food product manufactories This book, "Canning and preserving of food products with bacteriological technique", by Edward Wiley Duckwall, is a replication of a book originally published before 1905. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible.
Release date Australia
March 27th, 2015
Author
Audience
- General (US: Trade)
Imprint
Book on Demand Ltd.
Pages
466
Publisher
Book on Demand Ltd.
Dimensions
148x210x26
ISBN-13
9785519310055
Product ID
23468807
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