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Timeline
Mendeley readers
Chapter title |
Time-Temperature Effects on Microbial, Chemical and Sensory Changes During Cooling and Aging of Cheddar Cheese
|
---|---|
Chapter number | 9 |
Book title |
Chemistry of Structure-Function Relationships in Cheese
|
Published by |
Springer, Boston, MA, January 1995
|
DOI | 10.1007/978-1-4615-1913-3_9 |
Book ISBNs |
978-1-4613-5782-7, 978-1-4615-1913-3
|
Authors |
J. Antonio Torres, Jorge Bouzas, Constance Kirby, Sergio F. Almonacid Merino, Carlos A. Kantt, Ricardo Simpson, Julio R. Banga |
Mendeley readers
The data shown below were compiled from readership statistics for 4 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
United Kingdom | 1 | 25% |
Unknown | 3 | 75% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Researcher | 1 | 25% |
Other | 1 | 25% |
Unknown | 2 | 50% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 2 | 50% |
Unknown | 2 | 50% |