Food Texture and Viscosity: Concept and Measurement Food Science and Technology

Language: English

Published by Academic Press, 2002

0121190625 / 9780121190620

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Seller: books4less (Versandantiquariat Petra Gros GmbH & Co. KG), Welling, Germanybooks4less (Versandantiquariat Petra Gros GmbH & Co. KG)

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Hardcover

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426 Seiten Der Erhaltungszustand des hier angebotenen Werks ist trotz seiner Bibliotheksnutzung sehr sauber. Es befindet sich neben dem Rückenschild lediglich ein Bibliotheksstempel im Buch; ordnungsgemäß entwidmet. Einbandkanten sind leicht bestoßen. In ENGLISCHER Sprache. Sprache: Englisch Gewicht in Gramm: 1210.

Seller Inventory # 2138790

Title
Food Texture and Viscosity: Concept and Measurement Food Science and Technology
Author
Bourne, Malcolm:
Publisher
Academic Press
Publication year
2002
Condition
Gut
Binding
Hardcover-Großformat
Language
English
ISBN 10
0121190625
ISBN 13
9780121190620
Edition
2. Auflage;.
Item weight
1,210 grams
Seller catalogs
405 Essen & Trinken

books4less (Versandantiquariat Petra Gros GmbH & Co. KG)

Welling, Germany

5-star seller

AbeBooks seller since March 18, 2011

Shipping rates from Germany to U.S.A.

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Versandantiquariat Petra Gros GmbH & Co. KG

Am Sonnenhang 18
Welling, Germany 56753