Advances in food research
ShareCopied to clipboardAdvances in food research is a book series. It includes 2 books, written by 2 different authors.
Key facts
- number of authors: 2 people
- number of books: 2
- books: Phenolic substances in grapes and wine, and their significance, Spices and condiments : chemistry, microbiology, technology
- authors: Vernon L. Singleton, J. S. Pruthi
- publication dates: 1969, 1980
- book publishers: AcademicP, Academic Press
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Dataset of books in the Advances in food research series
"Advances in food research" is one of the 88,457 book series in our database.
This dashboard is based on data from: The British Library.
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