Name: Science in Sugar Production. An Introduction to Methods of Chemical Control (en Inglés)
Price: 48.77 USD
Availability: InStock
Author: Heriot T. H. P. (Thomas Hawkins Perc
ISBN: 9781019646632

portada Science in Sugar Production. An Introduction to Methods of Chemical Control (en Inglés)

Science in Sugar Production. An Introduction to Methods of Chemical Control (en Inglés)

Formato

Libro Físico

Editorial

Legare Street Press

Autor

Heriot T. H. P. (Thomas Hawkins Perc

Idioma

Inglés

N° páginas

120

Encuadernación

Tapa Dura

ISBN13

9781019646632

Science in Sugar Production. An Introduction to Methods of Chemical Control (en Inglés)

Heriot T. H. P. (Thomas Hawkins Perc (Autor) · Legare Street Press · Tapa Dura

Libro Nuevo Importado

Envío: 20 a 27 días háb.

$ 88.68$ 48.77

-45%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan más de 100 unidades

$ 48.77

Llega entre el 20 Jul y el 31 Jul a Quito, Pichincha. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Science in Sugar Production. An Introduction to Methods of Chemical Control (en Inglés)"

A pioneering work in the field of industrial chemistry, Science in Sugar Production offers a comprehensive guide to the scientific principles underlying sugar production, and the methods used to optimize its efficiency and quality. Written by a leading expert in the field, it is an essential resource for anyone working in the sugar industry.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This 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.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.