- Book Details
- Seller
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- Edition:
- 1985, American Association of Cereal Chemists
-
Hardcover,
Good
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- Details:
- ISBN:
0913250422
- ISBN-13:
9780913250426
- Pages:
273
- Edition:
Unabridged
- Publisher:
American Association of Cereal Chemists
- Published:
1985
- Language:
English
- Alibris ID:
17933921394
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- Shipping Options:
- Standard Shipping: $4.61
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- Seller's Description:
- Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
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| Hide Details ▴ |
-
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|
- Edition:
- 1985, American Association of Cereal Chemists
-
Hardcover,
Very Good
|
- Details:
- ISBN:
0913250422
- ISBN-13:
9780913250426
- Pages:
273
- Edition:
Unabridged
- Publisher:
American Association of Cereal Chemists
- Published:
1985
- Language:
English
- Alibris ID:
17130831466
|
- Shipping Options:
- Standard Shipping: $4.61
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- Seller's Description:
- Very Good; Hardcover; 1987, Amer Assn of Cereal Chemists; Inside pages clean & unmarked; 273 pages; "Rheology of Wheat Products, " by Hamed Faridi.
|
|
|
| Hide Details ▴ |
-
|
|
- Edition:
- 1985, American Association of Cereal Chemists
-
Hardcover,
Good
|
- Details:
- ISBN:
0913250422
- ISBN-13:
9780913250426
- Pages:
273
- Edition:
Unabridged
- Publisher:
American Association of Cereal Chemists
- Published:
1985
- Language:
English
- Alibris ID:
17907024554
|
- Shipping Options:
- Standard Shipping: $4.61
Choose your shipping method in Checkout. Costs may vary based on destination.
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- Seller's Description:
- Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.
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| Hide Details ▴ |
1985,
American Association of Cereal Chemists
ISBN-13: 9780913250426
Unabridged
Hardcover
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