The science of sugar confectionery

(UL)

The science of sugar confectionery

Edwards, W. P.

Type of material - book

Publication and manufacture - Cambridge : Royal Society of Chemistry, cop. 2000

Language - english

ISBN - 0-85404-593-7; 978-0-85404-593-8

COBISS.SI-ID - 4276344

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http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=009226397&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
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Royal Society of Chemistry | Great Britain

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Library	Call number – location, accession no. ...	Copy status
BF, Dept. of Food Science and Technology, Lj.	Knjižnica 664.1 EDWARDS W. P. The science IN: 0020832	available - outside loan, loan period: 1 months

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Edwards, W. P.

Source: Personal bibliographies and: SICRIS

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