Thickening and Gelling Agents for Food
Springer Science & Business Media
Chapter title |
Agar
|
---|---|
Chapter number | 1 |
Book title |
Thickening and Gelling Agents for Food
|
Published by |
Springer, Boston, MA, January 1997
|
DOI | 10.1007/978-1-4615-2197-6_1 |
Book ISBNs |
978-1-4613-5921-0, 978-1-4615-2197-6
|
Authors |
R. Armisen |
Country | Count | As % |
---|---|---|
Unknown | 9 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 3 | 33% |
Student > Doctoral Student | 1 | 11% |
Student > Bachelor | 1 | 11% |
Unknown | 4 | 44% |
Readers by discipline | Count | As % |
---|---|---|
Engineering | 2 | 22% |
Chemistry | 2 | 22% |
Agricultural and Biological Sciences | 1 | 11% |
Unknown | 4 | 44% |