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Mendeley readers
| Chapter title |
Biochemistry of Cheese Ripening
|
|---|---|
| Chapter number | 10 |
| Book title |
Cheese: Chemistry, Physics and Microbiology
|
| Published by |
Springer, Boston, MA, January 1993
|
| DOI | 10.1007/978-1-4615-2650-6_10 |
| Book ISBNs |
978-1-4613-6138-1, 978-1-4615-2650-6
|
| Authors |
P. F. Fox, J. Law, P. L. H. McSweeney, J. Wallace, Fox, P. F., Law, J., McSweeney, P. L. H., Wallace, J. |
Mendeley readers
The data shown below were compiled from readership statistics for 92 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 2 | 2% |
| Italy | 1 | 1% |
| Germany | 1 | 1% |
| New Zealand | 1 | 1% |
| Australia | 1 | 1% |
| Unknown | 86 | 93% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 15 | 16% |
| Student > Master | 15 | 16% |
| Student > Bachelor | 12 | 13% |
| Researcher | 7 | 8% |
| Professor > Associate Professor | 6 | 7% |
| Other | 14 | 15% |
| Unknown | 23 | 25% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 27 | 29% |
| Biochemistry, Genetics and Molecular Biology | 9 | 10% |
| Chemistry | 9 | 10% |
| Engineering | 6 | 7% |
| Immunology and Microbiology | 4 | 4% |
| Other | 11 | 12% |
| Unknown | 26 | 28% |