Die Fabrikation feiner Fleisch- und Wurstwaren
German, Hermann Koch, Martin Fuchs, 2016Only 2 pieces in stock at third-party supplier
Product details
For over 100 years, "Der Koch" has been the standard recipe book for meat products. With over 1200 recipes, this book showcases the diversity of artisanal production like no other. The 24th edition, set to be released at IFFA 2016, is the first to be published in color and includes approximately 120 photos. It features the latest guidelines for meat and meat products (product and origin labeling), with the "Big 7" nutritional information completely revised and presented in the required order. Additionally, vegetarian and vegan recipes have been included.
Subtopic | Chemical technology |
Language | German |
Author | Hermann Koch, Martin Fuchs |
Year | 2016 |
Number of pages | 864 |
Book cover | Stapled |
Item number | 7368125 |
Publisher | Deutscher Fachverlag |
Category | Reference books |
Release date | 6.5.2016 |
Subtopic | Chemical technology |
Language | German |
Author | Hermann Koch, Martin Fuchs |
Year | 2016 |
Number of pages | 864 |
Edition | 24 |
Book cover | Stapled |
CO₂ emissions | 1,48 kg |
Climate contribution | EUR 0,12 |
Height | 246 mm |
Width | 184 mm |
Weight | 1940 g |
30-day right of return if unopened
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