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Mendeley readers
| Chapter title |
Non-enzymatic browning of foods
|
|---|---|
| Chapter number | 4 |
| Book title |
Physico-Chemical Aspects of Food Processing
|
| Published by |
Springer, Boston, MA, January 1995
|
| DOI | 10.1007/978-1-4613-1227-7_4 |
| Book ISBNs |
978-0-7514-0240-7, 978-1-4613-1227-7
|
| Authors |
J. C. Hoskin, P. S. Dimick |
Mendeley readers
The data shown below were compiled from readership statistics for 18 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 18 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 5 | 28% |
| Student > Doctoral Student | 3 | 17% |
| Researcher | 2 | 11% |
| Student > Postgraduate | 1 | 6% |
| Student > Ph. D. Student | 1 | 6% |
| Other | 0 | 0% |
| Unknown | 6 | 33% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 5 | 28% |
| Chemical Engineering | 2 | 11% |
| Chemistry | 2 | 11% |
| Computer Science | 1 | 6% |
| Medicine and Dentistry | 1 | 6% |
| Other | 1 | 6% |
| Unknown | 6 | 33% |