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Mendeley readers
| Chapter title |
Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties
|
|---|---|
| Chapter number | 16 |
| Book title |
Fundamentals of Cheese Science
|
| Published by |
Springer US, August 2016
|
| DOI | 10.1007/978-1-4899-7681-9_16 |
| 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 |
Mendeley readers
The data shown below were compiled from readership statistics for 44 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 44 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 11 | 25% |
| Student > Master | 4 | 9% |
| Researcher | 4 | 9% |
| Student > Ph. D. Student | 4 | 9% |
| Student > Doctoral Student | 2 | 5% |
| Other | 6 | 14% |
| Unknown | 13 | 30% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 17 | 39% |
| Engineering | 7 | 16% |
| Biochemistry, Genetics and Molecular Biology | 4 | 9% |
| Chemical Engineering | 2 | 5% |
| Unspecified | 1 | 2% |
| Other | 5 | 11% |
| Unknown | 8 | 18% |