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Food Chemistry: The Role of Additives, Preservatives and Adulteration
de Sen, Mousumi [Editor]
- Usado
- Tapa dura
- Estado
- Like New
- ISBN 10
- 1119791618
- ISBN 13
- 9781119791614
- Librería
-
Elgin, Texas, United States
Formas de pago aceptadas
Sobre este artículo
Wiley-Scrivener, 2021-12-29. hardcover. Like New. 0x0x0. Hardback with Glossy Illustrated Boards.Book is like new with all pages clean and crisp. Binding is tight and square. Book is advanced and technical. A good copy for reference, research, or reading enjoyment.
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Detalles
- Librería
- Circle 7 Books
(US)
- Inventario del vendedor #
- 420529
- Título
- Food Chemistry: The Role of Additives, Preservatives and Adulteration
- Autor
- Sen, Mousumi [Editor]
- Formato/Encuadernación
- Tapa dura
- Estado del libro
- Nuevo Like New
- Cantidad disponible
- 1
- ISBN 10
- 1119791618
- ISBN 13
- 9781119791614
- Editorial
- Wiley-Scrivener
- Fecha de publicación
- 2021-12-29
- Tamaño
- 0x0x0
- Catálogos del vendedor
- Science;
- X weight
- 16 oz
Términos de venta
Circle 7 Books
30 day return guarantee, with full refund including shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged. No refunds on International Shipping Charges.
Sobre el vendedor
Circle 7 Books
Miembro de Biblio desde 2009
Elgin, Texas
Sobre Circle 7 Books
Texas Based Online Bookseller with an interesting mix of Scholarly, Popular and Collectible titles. We strive for excellence in service and have had almost perfect feedback after 1000's of satisfied customers and over 5 years of dedicated service on the internet.
Glosario
Algunos términos que podrían usarse en esta descripción incluyen:
- Tight
- Used to mean that the binding of a book has not been overly loosened by frequent use.
- Crisp
- A term often used to indicate a book's new-like condition. Indicates that the hinges are not loosened. A book described as crisp...
- New
- A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new"...
