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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"Advances in food research" is one of the 88,457 book series in our database.
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