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Timeline
Mendeley readers
Chapter title |
Technology of Manufacturing Reduced-Fat Cheddar Cheese
|
---|---|
Chapter number | 21 |
Book title |
Chemistry of Structure-Function Relationships in Cheese
|
Published by |
Springer, Boston, MA, January 1995
|
DOI | 10.1007/978-1-4615-1913-3_21 |
Book ISBNs |
978-1-4613-5782-7, 978-1-4615-1913-3
|
Authors |
Mark E. Johnson, Carol M. Chen |
Mendeley readers
The data shown below were compiled from readership statistics for 7 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 7 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 3 | 43% |
Student > Bachelor | 1 | 14% |
Student > Doctoral Student | 1 | 14% |
Lecturer > Senior Lecturer | 1 | 14% |
Unknown | 1 | 14% |
Readers by discipline | Count | As % |
---|---|---|
Engineering | 2 | 29% |
Agricultural and Biological Sciences | 2 | 29% |
Environmental Science | 1 | 14% |
Unknown | 2 | 29% |