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ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic LLC] Softcover Most items will be dispatched the same or the next working day. [Rossendale, LANCS, United Kingdom] [Publication Year: 2012]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic LLC] Softcover Most items will be dispatched the same or the next working day. [Rossendale, LANCS, United Kingdom] [Publication Year: 2012]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic LLC] Softcover 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD. [Suffolk, United Kingdom] [Publication Year: 2012]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic LLC] Softcover Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 0.9 [Hawthorne, CA, U.S.A.] [Publication Year: 2012]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic LLC] Softcover Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 0.9 [Tucson, AZ, U.S.A.] [Publication Year: 2012]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic LLC] Softcover Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 0.9 [Amherst, NY, U.S.A.] [Publication Year: 2012]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic LLC] Softcover Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. [Montgomery, IL, U.S.A.] [Publication Year: 2012]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic LLC] Softcover Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!! [Suffolk, United Kingdom] [Publication Year: 2012]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: BOOKMAGIC] Softcover Special order direct from the distributor [Victoria, BC, Canada] [Publication Year: 2012]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: BOOKMAGIC] Softcover KlappentextrnrnThe art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salam. [Greven, Germany] [Publication Year: 2009]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic LLC] Softcover Book is in NEW condition. 0.9 [Hawthorne, CA, U.S.A.] [Publication Year: 2012]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic] Softcover Paperback. The art and secrets of making fermented sausages finally revealed. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making ...
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: BOOKMAGIC] Softcover KlappentextrnrnThe art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salam. [Greven, Germany] [Publication Year: 2009]
Seminole, FL USA: BookMagic, Date: 2009. New Softcover. Marianski, Stanley & Marianski, Adam. The Art of Making Fermented Sausages. BookMagic: Seminole, FL USA 2009. 8vo (230x150mm) pict stiff card wrappers 275,[1]pp. POD 2009. BookMagic ISBN 0982426712 9780982426715 [AU]
ISBN10: 0982426712, ISBN13: 9780982426715, [publisher: Bookmagic] Softcover Paperback. The art and secrets of making fermented sausages finally revealed. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making ...
Bookmagic 8/1/2009 12: 00: 00 AM 2nd Softcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Bookmagic 8/1/2009 12: 00: 00 AM 2nd Softcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
