Fortschritte in der Technologie des Konservierens von Gemüse und Obst.
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Author / Creator: | Heiss, Rudolf |
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Edition: | 1. Aufl. |
Imprint: | Braunschweig, Serger & Hempel, 1955. |
Description: | 228 p. (p. 215-28 advertisements) illus. 22 cm. |
Language: | German |
Subject: | Food, Frozen. Canning and preserving. Food -- Drying -- Equipment and supplies Canning and preserving. |
Format: | Print Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4124444 |
Crerar, Lower Level, Dewey Collection
Call Number: |
TE1b 861
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c.1 | Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian |