Advanced Dairy Chemistry, Volume 2
Springer International Publishing
Chapter title |
Crystallization and Rheological Properties of Milk Fat
|
---|---|
Chapter number | 8 |
Book title |
Advanced Dairy Chemistry, Volume 2
|
Published by |
Springer, Cham, January 2020
|
DOI | 10.1007/978-3-030-48686-0_8 |
Book ISBNs |
978-3-03-048685-3, 978-3-03-048686-0
|
Authors |
Mattice, K. D., Wright, A. J., Marangoni, A. G. |
Country | Count | As % |
---|---|---|
Canada | 1 | 4% |
Unknown | 25 | 96% |
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 4 | 15% |
Researcher | 4 | 15% |
Student > Ph. D. Student | 3 | 12% |
Professor | 2 | 8% |
Other | 1 | 4% |
Other | 1 | 4% |
Unknown | 11 | 42% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 6 | 23% |
Engineering | 3 | 12% |
Chemistry | 2 | 8% |
Materials Science | 1 | 4% |
Physics and Astronomy | 1 | 4% |
Other | 0 | 0% |
Unknown | 13 | 50% |