Food-Composition
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ShareCopied to clipboardFood-Composition is a book subject. It includes 152 books, written by 105 different authors.
Key facts
- number of authors: 105 people
- number of books: 152
- books: Advances in food science and technology, An introduction to the physical chemistry of food, Analytical methods for food and dairy powders
- authors: Sabu Thomas, John Coupland, Pierre Schuck
- publication dates: 2012, 2014, 2012
- book publishers: John Wiley, : Springer, BMJ Books
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"Food-Composition" 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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