SpringerBriefs in molecular science, Chemistry of foods
ShareCopied to clipboardSpringerBriefs in molecular science, Chemistry of foods is a book series. It includes 14 books, written by 14 different authors.
Key facts
- number of authors: 14 people
- number of books: 14
- books: Chemical profiles of industrial cow's milk curds, Chemistry and food safety in the EU : the Rapid Alert System for Food and Feed (RASFF, Chemistry and hygiene of food additives
- authors: Caterina Barone, Salvatore Parisi, Pasqualina Laganà
- publication dates: 2017, 2016, 2017
- book publishers: Springer Nature, : Springer
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Dataset of books in the SpringerBriefs in molecular science, Chemistry of foods series
"SpringerBriefs in molecular science, Chemistry of foods" is one of the 88,457 book series in our database.
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