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Book proposal
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| WFL Scandinavian science publisher aims to acquire scientific or professional materials such as manuscripts, books, magazines, booklets, theses, dissertations, reports, etc. worldwide. Our objective is to make your work available to a wider audience.We are committed to providing top quality in terms of speed and accuracy. We are willing to publish within a short period of time, it is up to you!
We invite scientists and experts to submit a book proposal(s) or related materials. Books should be tight-knit structured, very focused and of high-level (research and development level). You may send by email or by air mail in two pages the following details:
Once the book proposal is accepted, the editor (editor or /and authors or co-authors) will be asked to pay the printing costs in order to speed the publication process. The editor / authors should thoroughly follow the writing instructions (here) and double check, the content of the book before the final submission. All authors and co-authors should submit a copyright form allowing the publication of their chapter with WFL Publisher Ltd.. WFL Publisher will sign a contract with the book editor before starting the work.
The editor(s) of the book or any related material will receive a galley proof for a quick check before the final print. We will send by surface mail copies of the book to the editor. Co-authors will also get free copy. The editor or co-authors may recommend the book or related materials to some libraries, institutions, colleagues or experts.
After receiving the final and correct format of all chapters and the copyright forms from all authors and co-authors, WFL Publisher guarantees that your book will be available in less than a year. WFL Publisher will sign a contract with the book editor before starting the work. You may read about our new books (here).
The publication process and the mailing of the books will be done in Finland.
Looking forward to hearing from your book plan. For more details kindly contact us. |
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Terms, conditions and copyright ©2008 World Food & ISFAE |
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