Handbook of Food Chemistry
Springer Berlin Heidelberg
Title |
Handbook of Food Chemistry
|
---|---|
Published by |
Springer Berlin Heidelberg, January 2015
|
DOI | 10.1007/978-3-642-41609-5 |
ISBNs |
978-3-64-241609-5
|
Editors |
Cheung, Peter Chi Keung |
Country | Count | As % |
---|---|---|
United States | 2 | 50% |
Korea, Republic of | 1 | 25% |
Unknown | 1 | 25% |
Type | Count | As % |
---|---|---|
Members of the public | 3 | 75% |
Scientists | 1 | 25% |
Country | Count | As % |
---|---|---|
Mexico | 1 | <1% |
Denmark | 1 | <1% |
Ukraine | 1 | <1% |
Unknown | 243 | 99% |
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 49 | 20% |
Student > Bachelor | 32 | 13% |
Student > Ph. D. Student | 26 | 11% |
Researcher | 21 | 9% |
Student > Doctoral Student | 9 | 4% |
Other | 34 | 14% |
Unknown | 75 | 30% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 58 | 24% |
Chemistry | 25 | 10% |
Engineering | 24 | 10% |
Biochemistry, Genetics and Molecular Biology | 11 | 4% |
Nursing and Health Professions | 6 | 2% |
Other | 33 | 13% |
Unknown | 89 | 36% |