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Publishing History

This is a chart to show the publishing history of editions of works about this subject. Along the X axis is time, and on the y axis is the count of editions published. Click here to skip the chart.  This graph charts editions published on this subject.
Editions Published
Year of Publication

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Subjects

Food, Analysis, Food Analysis, Composition, Food, composition, Nutrition, Aliments, Congresses, Food industry and trade, Tables, Food adulteration and inspection, Analyse, Food contamination, Nutritional Physiological Phenomena, Food Science, Food Contamination, Methods, TECHNOLOGY & ENGINEERING, Microbiology, Food additives

Places

United States, Great Britain, Germany, Middle East, Europe, European Union countries, Byzantine Empire, Central America, Developing countries, District of Columbia, Ethiopia, Food, Greece, Islands of the Pacific, Korea (South), Mexico

People

Johann Wolfgang von Goethe (1749-1832), John E. Kinsella (1938-)

Times

None found.

Prolific Authors

who have written the most books on this subject
Leo M. L. Nollet, 13 books
Barbara Kraus, 7 books
S. Suzanne Nielsen, 6 books
Leo M. L. Nollet, 6 books
Blyth, Alexander Wynter, 5 books
Fereidoon Shahidi, 5 books
Annette B. Natow, 5 books
G. G. Birch, 4 books
D. Watson, 4 books
R. A. McCance, 4 books
Brian A. Fox, 4 books
Jo-Ann Heslin, 4 books
H.-D Belitz, 4 books
Owen R. Fennema, 4 books
Da-Wen Sun, 4 books
Yolanda Picó, 4 books
P. R. Ashurst, 4 books
Margaret McWilliams, 4 books
A. K. Haghi, 4 books
Salvatore Parisi, 4 books
Srinivasan Damodaran, 4 books
Church, A. H., 3 books
Anne C. Marsh, 3 books
Andrew Lincoln Winton, 3 books
Zdzisław E. Sikorski, 3 books