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Mendeley readers
Chapter title |
Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration
|
---|---|
Chapter number | 15 |
Book title |
Quality of Fresh and Processed Foods
|
Published by |
Springer, Boston, MA, January 2004
|
DOI | 10.1007/978-1-4419-9090-7_15 |
Pubmed ID | |
Book ISBNs |
978-1-4613-4790-3, 978-1-4419-9090-7
|
Authors |
Anton Apriyantono, Dwi Setyaningsih, Purwiyatno Hariyadi, Lilis Nuraida |
Mendeley readers
The data shown below were compiled from readership statistics for 11 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 11 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Other | 2 | 18% |
Student > Bachelor | 2 | 18% |
Unspecified | 1 | 9% |
Student > Doctoral Student | 1 | 9% |
Lecturer | 1 | 9% |
Other | 2 | 18% |
Unknown | 2 | 18% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 3 | 27% |
Chemical Engineering | 1 | 9% |
Unspecified | 1 | 9% |
Pharmacology, Toxicology and Pharmaceutical Science | 1 | 9% |
Environmental Science | 1 | 9% |
Other | 2 | 18% |
Unknown | 2 | 18% |