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Heller\'s Secrets of Meat Curing and Sausage Making; a Complete Description of the Killing, Dressing and Chilling of All Meat Animals; the Various Cure - B Heller & Co

Name: Heller\'s Secrets of Meat Curing and Sausage Making; a Complete Description of the Killing, Dressing and Chilling of All Meat Animals; the Various Cure - B Heller & Co
Brand: B. Heller Co
Price: 178.23 RON
Availability: InStock

Vânzător

libris.ro

Cumpără

Pret

178.23 Lei 222.79 Lei

Categorie (vânzător)

Technology & Engineering

Marca

B. Heller Co

Produs actualizat în urmă cu 23 ore

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Heller\'s Secrets of Meat Curing - Disponibil la libris.ro

Pe YEO găsești Heller\'s Secrets of Meat Curing de la B. Heller Co, în categoria Technology & Engineering.

Indiferent de nevoile tale, Heller\'s Secrets of Meat Curing and Sausage Making; a Complete Description of the Killing, Dressing and Chilling of All Meat Animals; the Various Cure - B Heller & Co din categoria Technology & Engineering îți poate aduce un echilibru perfect între calitate și preț, cu avantaje practice și moderne.

Preț: 178.23 Lei

Caracteristicile produsului Heller\'s Secrets of Meat Curing

Brand: B. Heller Co
Categoria: Technology & Engineering
Magazin: libris.ro
Ultima actualizare: 14-06-2026 00:24:38

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Descriere magazin:
nThis work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.n nThis work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.n nScholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.n nWe appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.n

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