New and Developing Sources of Food Proteins
Springer US
Title |
New and Developing Sources of Food Proteins
|
---|---|
Published by |
Springer US, December 2012
|
DOI | 10.1007/978-1-4615-2652-0 |
ISBNs |
978-1-4613-6139-8, 978-1-4615-2652-0
|
Editors |
Hudson, B. J. F. |
Country | Count | As % |
---|---|---|
Israel | 1 | 2% |
Mexico | 1 | 2% |
Unknown | 46 | 96% |
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 12 | 25% |
Student > Ph. D. Student | 10 | 21% |
Student > Bachelor | 5 | 10% |
Student > Doctoral Student | 3 | 6% |
Researcher | 3 | 6% |
Other | 4 | 8% |
Unknown | 11 | 23% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 18 | 38% |
Engineering | 7 | 15% |
Chemical Engineering | 3 | 6% |
Biochemistry, Genetics and Molecular Biology | 3 | 6% |
Chemistry | 2 | 4% |
Other | 2 | 4% |
Unknown | 13 | 27% |