A Chapman & Hall food science book
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ShareCopied to clipboardA Chapman & Hall food science book is a book series. It includes 3 books, written by 3 different authors.
Key facts
- number of authors: 3 people
- number of books: 3
- books: Cheesemaking practice
- authors: R. Scott
- publication dates: 1981, 1998, 1986
- book publishers: Applied Science, Aspen Publication, Elsevier Applied Science
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This dashboard is based on data from: The British Library.
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