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Fundamentals of Cheese Science

Overview of attention for book
Attention for Chapter 17: Processed Cheese and Substitute/Imitation Cheese Products
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Mentioned by

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1 Wikipedia page

Citations

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370 Dimensions

Readers on

mendeley
96 Mendeley
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Chapter title
Processed Cheese and Substitute/Imitation Cheese Products
Chapter number 17
Book title
Fundamentals of Cheese Science
Published by
Springer US, August 2016
DOI 10.1007/978-1-4899-7681-9_17
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, Fox, Patrick F., Guinee, Timothy P., Cogan, Timothy M., McSweeney, Paul L. H.

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 96 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 1 1%
Unknown 95 99%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 15 16%
Student > Master 13 14%
Student > Bachelor 10 10%
Researcher 6 6%
Professor 5 5%
Other 12 13%
Unknown 35 36%
Readers by discipline Count As %
Agricultural and Biological Sciences 30 31%
Engineering 12 13%
Chemistry 7 7%
Biochemistry, Genetics and Molecular Biology 2 2%
Unspecified 1 1%
Other 5 5%
Unknown 39 41%