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Who's who in food chemistry. Europe

Author: Reto Battaglia; W Pfannhauser; Michael Murkovic; Federation of European Chemical Societies. Working Party on Food Chemistry.
Publisher: Berlin ; New York : Springer, ©1996.
Edition/Format:   eBook : Document : Biography : EnglishView all editions and formats
Database:WorldCat
Summary:
The directory Who's Who in Food Chemistry - Europe comprises information on more than 800 European food scientists including complete addresses, telephone and fax numbers, fields of expertise, research topics as well as consulting activities. Private, governmental and official laboratories for food control are also included. Exhaustive indexes allow easy access to all entries. The increasing demand for  Read more...
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Genre/Form: Electronic books
Biography
Adressbuch
Biography Dictionaries
Additional Physical Format: Print version:
Who's who in food chemistry. Europe.
Berlin ; New York : Springer, ©1996
(DLC) 96028433
(OCoLC)35029620
Material Type: Biography, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Reto Battaglia; W Pfannhauser; Michael Murkovic; Federation of European Chemical Societies. Working Party on Food Chemistry.
ISBN: 9783662032015 3662032015 9783662032039 3662032031
OCLC Number: 689815505
Reproduction Notes: Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL
Description: 1 online resource (241 pages) : color illustrations
Details: Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Contents: Countries --
Personalities --
Names --
Keywords.
Other Titles: Who is who in food chemistry
Europe
Responsibility: Reto Battaglia, Werner Pfannhauser, Michael Murkovic, eds.

Abstract:

The directory Who's Who in Food Chemistry - Europe comprises information on more than 800 European food scientists including complete addresses, telephone and fax numbers, fields of expertise, research topics as well as consulting activities. Private, governmental and official laboratories for food control are also included. Exhaustive indexes allow easy access to all entries. The increasing demand for internationally approved professionals in all fields of food science makes this volume an invaluable source of information for the food industry, R + D institutions, consultants, private laboratories and university departments seeking for cooperation and service partners or consultancy.

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