Food Hydrocolloids
Springer US
Title |
Food Hydrocolloids
|
---|---|
Published by |
Springer US, January 1993
|
DOI | 10.1007/978-1-4615-2486-1 |
ISBNs |
978-1-4613-6059-9, 978-1-4615-2486-1
|
Editors |
Katsuyoshi Nishinari, Etsushiro Doi |
Country | Count | As % |
---|---|---|
United States | 1 | 100% |
Type | Count | As % |
---|---|---|
Members of the public | 1 | 100% |
Country | Count | As % |
---|---|---|
Netherlands | 1 | 3% |
Unknown | 34 | 97% |
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 5 | 14% |
Researcher | 5 | 14% |
Student > Ph. D. Student | 5 | 14% |
Student > Master | 4 | 11% |
Other | 3 | 9% |
Other | 3 | 9% |
Unknown | 10 | 29% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 7 | 20% |
Chemistry | 6 | 17% |
Biochemistry, Genetics and Molecular Biology | 2 | 6% |
Engineering | 2 | 6% |
Materials Science | 2 | 6% |
Other | 5 | 14% |
Unknown | 11 | 31% |