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Fundamentals of Cheese Science

Overview of attention for book
Attention for Chapter 14: Cheese: Structure, Rheology and Texture
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4 X users

Citations

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370 Dimensions

Readers on

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70 Mendeley
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Chapter title
Cheese: Structure, Rheology and Texture
Chapter number 14
Book title
Fundamentals of Cheese Science
Published by
Springer US, August 2016
DOI 10.1007/978-1-4899-7681-9_14
Book ISBNs
978-1-4899-7679-6, 978-1-4899-7681-9
Authors

Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney

X Demographics

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The data shown below were collected from the profiles of 4 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 70 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 70 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 15 21%
Student > Bachelor 6 9%
Student > Ph. D. Student 5 7%
Professor > Associate Professor 3 4%
Professor 2 3%
Other 5 7%
Unknown 34 49%
Readers by discipline Count As %
Agricultural and Biological Sciences 19 27%
Engineering 5 7%
Chemical Engineering 4 6%
Biochemistry, Genetics and Molecular Biology 3 4%
Chemistry 2 3%
Other 4 6%
Unknown 33 47%