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What's Cooking in Chemistry? How Leading Chemists Succeed in the Kitchen. Edited by Hubertus P. Bell, T. Feuerstein, C. E. Güntner, S. Hölsken and J. K. Lohmann.
Author(s) -
Märkl Gottfried
Publication year - 2003
Publication title -
angewandte chemie international edition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 1433-7851
DOI - 10.1002/anie.200385052
Subject(s) - citation , chemistry , art history , art , philosophy , library science , computer science
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