Die modernen Schmelzkäseverfahren; chemische und technische Grundlagen, bewährte Zusatzlösungen und Rezepturen aus der Praxis.

By: Material type: TextTextPublication details: Bern, K.J. Wyss Erben, 1940.Description: vi, 81 p. (p. 80-81 advertisements) illus. 21 cmSubject(s): LOC classification:
  • SF271 .E56
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