Traditional Foods
Springer US
Chapter title |
Traditional Rye Sourdough Bread in the Baltic Region
|
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Chapter number | 12 |
Book title |
Traditional Foods
|
Published by |
Springer, Boston, MA, January 2016
|
DOI | 10.1007/978-1-4899-7648-2_12 |
Book ISBNs |
978-1-4899-7646-8, 978-1-4899-7648-2
|
Authors |
Grazina Juodeikiene, Juodeikiene, Grazina |
Country | Count | As % |
---|---|---|
Unknown | 2 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 1 | 50% |
Student > Postgraduate | 1 | 50% |
Readers by discipline | Count | As % |
---|---|---|
Pharmacology, Toxicology and Pharmaceutical Science | 1 | 50% |
Physics and Astronomy | 1 | 50% |