Thickening and Gelling Agents for Food
Springer Science & Business Media
Title |
Thickening and Gelling Agents for Food
|
---|---|
Published by |
Springer Science & Business Media, December 2012
|
DOI | 10.1007/978-1-4615-2197-6 |
ISBNs |
978-1-4615-2197-6, 978-1-4613-5921-0
|
Editors |
Imeson, Alan P. |
Country | Count | As % |
---|---|---|
Unknown | 1 | 100% |
Type | Count | As % |
---|---|---|
Members of the public | 1 | 100% |
Country | Count | As % |
---|---|---|
Italy | 1 | 2% |
South Africa | 1 | 2% |
Unknown | 40 | 95% |
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 12 | 29% |
Student > Ph. D. Student | 6 | 14% |
Student > Master | 5 | 12% |
Researcher | 4 | 10% |
Lecturer > Senior Lecturer | 1 | 2% |
Other | 1 | 2% |
Unknown | 13 | 31% |
Readers by discipline | Count | As % |
---|---|---|
Engineering | 6 | 14% |
Agricultural and Biological Sciences | 6 | 14% |
Chemical Engineering | 3 | 7% |
Materials Science | 3 | 7% |
Biochemistry, Genetics and Molecular Biology | 2 | 5% |
Other | 8 | 19% |
Unknown | 14 | 33% |