The Science and Practice of Cheese Making - A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Textbook for ... and Students in Classroom and Workroom - Livro de bolso
2009, ISBN: 9781444610321
Bushnell Press, Paperback, 504 Seiten, Publiziert: 2009-03-04T00:00:01Z, Produktgruppe: Book, 0.64 kg, Books Global Store, Special Features, Books, Cheese & Dairy, Meals & Menus, Food & D… mais…
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The Science and Practice of Cheese Making-a Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Textbook for T - Livro de bolso
2009, ISBN: 9781444610321
Paperback, Neubuch, BRAND NEW BOOK! Shipped within 24-48 hours. Normal delivery time is 5-12 days. Please note some orders may be shipped from UK with same delivery timeframe, ***NO EXPED… mais…
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The Science and Practice of Cheese Making - A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Textbook for t - Livro de bolso
2009, ISBN: 1444610325
[EAN: 9781444610321], Neubuch, [PU: Read Books (UK)], Print on Demand pp. 504 1:B&W 5.5 x 8.5 in or 216 x 140 mm (Demy 8vo) Perfect Bound on Creme w/Gloss Lam, Books
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The Science and Practice of Cheese Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended As a Textbook for the Use of Dairy Teachers and Students in Cla - Livro de bolso
2009, ISBN: 9781444610321
Bushnell Pr, 2009. Paperback. New. 504 pages. 8.50x5.50x1.12 inches., Bushnell Pr, 2009, 6
| Biblio.co.uk |
The Science And Practice Of Cheese Making - A Treatise On The Manufacture Of American Cheddar Cheese And Other Varieties, Intended As A Textbook For The Use Of Dairy Teachers And Students In Classroom And Workroom - Livro de bolso
ISBN: 9781444610321
Paperback / softback. New., 6
| Biblio.co.uk |
no/na amazon.co.uk
The Science and Practice of Cheese Making - A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Textbook for ... and Students in Classroom and Workroom - Livro de bolso
2009, ISBN: 9781444610321
Bushnell Press, Paperback, 504 Seiten, Publiziert: 2009-03-04T00:00:01Z, Produktgruppe: Book, 0.64 kg, Books Global Store, Special Features, Books, Cheese & Dairy, Meals & Menus, Food & D… mais…
Lucius L. Van Slyke:
The Science and Practice of Cheese Making-a Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Textbook for T - Livro de bolso2009, ISBN: 9781444610321
Paperback, Neubuch, BRAND NEW BOOK! Shipped within 24-48 hours. Normal delivery time is 5-12 days. Please note some orders may be shipped from UK with same delivery timeframe, ***NO EXPED… mais…
The Science and Practice of Cheese Making - A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Textbook for t - Livro de bolso
2009
ISBN: 1444610325
[EAN: 9781444610321], Neubuch, [PU: Read Books (UK)], Print on Demand pp. 504 1:B&W 5.5 x 8.5 in or 216 x 140 mm (Demy 8vo) Perfect Bound on Creme w/Gloss Lam, Books
no/na Biblio.co.uk
The Science and Practice of Cheese Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended As a Textbook for the Use of Dairy Teachers and Students in Cla - Livro de bolso
2009, ISBN: 9781444610321
Bushnell Pr, 2009. Paperback. New. 504 pages. 8.50x5.50x1.12 inches., Bushnell Pr, 2009, 6
no/na Biblio.co.uk
The Science And Practice Of Cheese Making - A Treatise On The Manufacture Of American Cheddar Cheese And Other Varieties, Intended As A Textbook For The Use Of Dairy Teachers And Students In Classroom And Workroom - Livro de bolso
ISBN: 9781444610321
Paperback / softback. New., 6
Dados bibliográficos do melhor livro correspondente
Dados detalhados do livro - The Science and Practice of Cheese Making - A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties, Intended as a Textbook for ... and Students in Classroom and Workroom
EAN (ISBN-13): 9781444610321
ISBN (ISBN-10): 1444610325
Livro de bolso
Ano de publicação: 2009
Editor/Editora: Bushnell Press
504 Páginas
Peso: 0,635 kg
Língua: eng/Englisch
Livro na base de dados desde 2009-09-11T16:47:29-03:00 (Sao Paulo)
Página de detalhes modificada pela última vez em 2023-07-22T04:42:01-03:00 (Sao Paulo)
Número ISBN/EAN: 9781444610321
Número ISBN - Ortografia alternativa:
1-4446-1032-5, 978-1-4446-1032-1
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: lucius, van slyke
Título do livro: science the making, cheese making, cheddar, art and science chess, textbook
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