Microbiology of Fermented Foods
Springer US
Chapter title |
Bread and baker’s yeast
|
---|---|
Chapter number | 7 |
Book title |
Microbiology of Fermented Foods
|
Published by |
Springer, Boston, MA, January 1998
|
DOI | 10.1007/978-1-4613-0309-1_7 |
Book ISBNs |
978-1-4613-7990-4, 978-1-4613-0309-1
|
Authors |
I. Jenson |
Country | Count | As % |
---|---|---|
Unknown | 31 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 6 | 19% |
Student > Master | 5 | 16% |
Student > Postgraduate | 2 | 6% |
Student > Ph. D. Student | 2 | 6% |
Other | 1 | 3% |
Other | 2 | 6% |
Unknown | 13 | 42% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 7 | 23% |
Chemical Engineering | 3 | 10% |
Chemistry | 3 | 10% |
Nursing and Health Professions | 1 | 3% |
Biochemistry, Genetics and Molecular Biology | 1 | 3% |
Other | 5 | 16% |
Unknown | 11 | 35% |