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Thermobakteriologie in der Lebensmittelverarbeitung, Hardcover von Stumbo, C. R., 1965

10,37 €

Thermobacteriology in Food Processing is a hardcover textbook written by C.R. Stumbo and published by Academic Press in 1965 This book covers various aspects of food processing, including nature, technology, and engineering, as well as business and economics and medical fields. It is a valuable resource for those interested in food science and technology, agriculture/forestry, and microbiology. The book features tables and is written in English.

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