Chocolate, Cocoa and Confectionery: Science and Technology
Springer Netherlands
Chapter title |
Cocoa Processes
|
---|---|
Chapter number | 2 |
Book title |
Chocolate, Cocoa and Confectionery: Science and Technology
|
Published by |
Springer, Dordrecht, January 1989
|
DOI | 10.1007/978-94-011-7924-9_2 |
Book ISBNs |
978-9-40-117926-3, 978-9-40-117924-9
|
Authors |
Bernard W. Minifie, Minifie, Bernard W. |
Country | Count | As % |
---|---|---|
United States | 1 | 9% |
Unknown | 10 | 91% |
Readers by professional status | Count | As % |
---|---|---|
Researcher | 4 | 36% |
Student > Bachelor | 2 | 18% |
Student > Master | 2 | 18% |
Unknown | 3 | 27% |
Readers by discipline | Count | As % |
---|---|---|
Chemistry | 3 | 27% |
Pharmacology, Toxicology and Pharmaceutical Science | 2 | 18% |
Biochemistry, Genetics and Molecular Biology | 1 | 9% |
Engineering | 1 | 9% |
Design | 1 | 9% |
Other | 0 | 0% |
Unknown | 3 | 27% |