Handbook of Food Chemistry
Springer Berlin Heidelberg
Chapter title |
General Properties of Major Food Components
|
---|---|
Chapter number | 35 |
Book title |
Handbook of Food Chemistry
|
Published by |
Springer Berlin Heidelberg, January 2015
|
DOI | 10.1007/978-3-642-41609-5_35-1 |
Book ISBNs |
978-3-64-241609-5
|
Authors |
Christofora Hanny Wijaya, Wahyu Wijaya, Bhavbhuti M. Mehta |
Editors |
Peter Chi Keung Cheung, Bhavbhuti M. Mehta |
Country | Count | As % |
---|---|---|
Unknown | 30 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 6 | 20% |
Student > Master | 6 | 20% |
Student > Ph. D. Student | 3 | 10% |
Other | 2 | 7% |
Lecturer | 1 | 3% |
Other | 0 | 0% |
Unknown | 12 | 40% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 4 | 13% |
Chemistry | 3 | 10% |
Engineering | 2 | 7% |
Biochemistry, Genetics and Molecular Biology | 1 | 3% |
Chemical Engineering | 1 | 3% |
Other | 2 | 7% |
Unknown | 17 | 57% |