Order Total (1 Item Items):
Shipping Destination:
Queijo by Eck (1 results)
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 (No further results match this refinement)
- As New, Fine or Near Fine (No further results match this refinement)
- Very Good or Good (1)
- 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
-
Soft Cover. Condition: Good. 1.º volume. [2.º volume] Coordenação de André Eck. Colecção Euroagro. 24 e 25. Publicações Europa-América. 1990. 2 volumes de 23x15,5 cm. Com 336, [iii]; 328, [iii] págs. Brochados. Ilustrado no texto com esquemas, quadros, gráficos e tabelas. Exemplar com assinaturas de posse, anotações manuscritas a lápis e um artigo de jornal em anexo, sobre uma folha solta. Esta obra foi concebida com base numa soma completa de conhecimentos teóricos e práticos sobre as diversas fases da transformação do leite em queijo. No 1.º volume aborda-se, com pormenor, os aspectos relativos aos mecanismos gerais da transformação do leite em queijo e da preparação da coalhada. No 2.º volume são tratados exaustivamente os aspectos que se seguem à preparação da coalhada. Language: Português / Portuguese Location/localizacao: I-28-E-23.
