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Mendeley readers
| Chapter title |
Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products
|
|---|---|
| Chapter number | 13 |
| Book title |
Encapsulation Technologies for Active Food Ingredients and Food Processing
|
| Published in |
ADS, January 2010
|
| DOI | 10.1007/978-1-4419-1008-0_13 |
| Book ISBNs |
978-1-4419-1007-3, 978-1-4419-1008-0
|
| Authors |
Claude P. Champagne, Byong H. Lee, Linda Saucier |
Mendeley readers
The data shown below were compiled from readership statistics for 43 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Malaysia | 1 | 2% |
| Unknown | 42 | 98% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 10 | 23% |
| Student > Ph. D. Student | 7 | 16% |
| Student > Master | 6 | 14% |
| Student > Postgraduate | 3 | 7% |
| Student > Bachelor | 2 | 5% |
| Other | 5 | 12% |
| Unknown | 10 | 23% |
| Readers by discipline | Count | As % |
|---|---|---|
| Engineering | 9 | 21% |
| Agricultural and Biological Sciences | 9 | 21% |
| Chemistry | 4 | 9% |
| Materials Science | 3 | 7% |
| Biochemistry, Genetics and Molecular Biology | 2 | 5% |
| Other | 5 | 12% |
| Unknown | 11 | 26% |