Order Total (1 Item Items):
Shipping Destination:
Chen Yong Ming Pang Cai (1 results)
Feedback
Skip to main search results
Search filters
Product Type
- All Product Types
- Books (1)
- Magazines & Periodicals (No further results match this refinement)
- Comics (No further results match this refinement)
- Sheet Music (No further results match this refinement)
- Art, Prints & Posters (No further results match this refinement)
- Photographs (No further results match this refinement)
- Maps (No further results match this refinement)
- Manuscripts & Paper Collectibles (No further results match this refinement)
Condition Learn more
- New (1)
- As New, Fine or Near Fine (No further results match this refinement)
- Very Good or Good (No further results match this refinement)
- Fair or Poor (No further results match this refinement)
- As Described (No further results match this refinement)
Binding
- All Bindings
- Hardcover (No further results match this refinement)
- Softcover (1)
Collectible Attributes
- First Edition (No further results match this refinement)
- Signed (No further results match this refinement)
- Dust Jacket (No further results match this refinement)
- Seller-Supplied Images (1)
- Not Print on Demand (1)
Language (1)
Price
- Any Price
- Under US$ 25 (No further results match this refinement)
- US$ 25 to US$ 50 (No further results match this refinement)
- Over US$ 50
Free Shipping
- Free Shipping to U.S.A. (No further results match this refinement)
Seller Location
Seller Rating
-
Twelve Five vocational college planning materials and food: food chemistry(Chinese Edition)
Published by China Press, 2000
ISBN 10: 7502635432 ISBN 13: 9787502635435
US$ 57.64
Convert currencyUS$ 18.00 shipping from China to U.S.A.Quantity: 1 available
Add to basketpaperback. Condition: New. Paperback Language: Chinese food chemistry food professional foundation courses. in line with the basic theory of the principle of necessary and sufficient for the 12th five vocational college planning materials Food: Food Chemistry full reflects the basic knowledge in food processing. storage process. The book covers the structure. properties. and changes in food processing and storage of food six nutrients (water. carbohydrates. proteins. lipids. vitamins. minerals). food color. smell. tast.
