Functional Foods
Springer US
Chapter title |
Reducing the Risk of Cardiovascular Disease
|
---|---|
Chapter number | 2 |
Book title |
Functional Foods
|
Published by |
Springer, Boston, MA, January 1994
|
DOI | 10.1007/978-1-4615-2073-3_2 |
Book ISBNs |
978-1-4613-5861-9, 978-1-4615-2073-3
|
Authors |
Garry G. Duthie, Katrina M. Brown, Duthie, Garry G., Brown, Katrina M. |
Country | Count | As % |
---|---|---|
Unknown | 16 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 4 | 25% |
Researcher | 3 | 19% |
Student > Ph. D. Student | 2 | 13% |
Student > Doctoral Student | 1 | 6% |
Student > Bachelor | 1 | 6% |
Other | 1 | 6% |
Unknown | 4 | 25% |
Readers by discipline | Count | As % |
---|---|---|
Biochemistry, Genetics and Molecular Biology | 4 | 25% |
Agricultural and Biological Sciences | 3 | 19% |
Engineering | 2 | 13% |
Medicine and Dentistry | 1 | 6% |
Materials Science | 1 | 6% |
Other | 1 | 6% |
Unknown | 4 | 25% |