influencia del SUERO de leche fermentado en la elaboración jabón pH ac

influencia del SUERO de leche fermentado en la elaboración jabón pH ac

SpanishPaperback / softback
Proano Tamayo, Cristina Daniela
Editorial Academica Espanola
EAN: 9786202125390
On order
Delivery on Friday, 24. of January 2025
€61.52
Common price €68.35
Discount 10%
pc
Do you want this product today?
Oxford Bookshop Banská Bystrica
not available
Oxford Bookshop Bratislava
not available
Oxford Bookshop Košice
not available
EAN 9786202125390
ISBN 620212539X
Binding Paperback / softback
Publisher Editorial Academica Espanola
Publication date April 12, 2018
Pages 52
Language Spanish
Dimensions 229 x 152 x 3
Readership General
Authors Proaño Tamayo, Cristina Daniela