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Mendeley readers
Chapter title |
Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese
|
---|---|
Chapter number | 4 |
Book title |
Chemistry of Structure-Function Relationships in Cheese
|
Published by |
Springer, Boston, MA, January 1995
|
DOI | 10.1007/978-1-4615-1913-3_4 |
Book ISBNs |
978-1-4613-5782-7, 978-1-4615-1913-3
|
Authors |
Paul S. Kindstedt |
Mendeley readers
The data shown below were compiled from readership statistics for 32 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Netherlands | 1 | 3% |
Unknown | 31 | 97% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 7 | 22% |
Student > Bachelor | 4 | 13% |
Student > Ph. D. Student | 3 | 9% |
Student > Doctoral Student | 2 | 6% |
Student > Postgraduate | 2 | 6% |
Other | 6 | 19% |
Unknown | 8 | 25% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 13 | 41% |
Veterinary Science and Veterinary Medicine | 2 | 6% |
Biochemistry, Genetics and Molecular Biology | 2 | 6% |
Pharmacology, Toxicology and Pharmaceutical Science | 1 | 3% |
Chemical Engineering | 1 | 3% |
Other | 5 | 16% |
Unknown | 8 | 25% |