Food-Analysis
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ShareCopied to clipboardFood-Analysis is a book subject. It includes 166 books, written by 119 different authors.
Key facts
- number of authors: 119 people
- number of books: 166
- books: A chef's guide to gelling, thickening, and emulsifying agents, A chef's guide to gelling, thickening, and emulsifying agents, A classification of foods and physical properties : in English, German, French, Spanish
- authors: Alicia Foundation, Toni Massanés, Ronald Jowitt
- publication dates: 2014, 2013, 1989
- book publishers: Taylor&Francis, Food Science
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"Food-Analysis" is one of the 293,135 book subjects in our database.
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This dashboard is based on data from: The British Library.
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