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Mendeley readers
| Chapter title |
Fresh Acid-Curd Cheese Varieties
|
|---|---|
| Chapter number | 13 |
| Book title |
Cheese: Chemistry, Physics and Microbiology
|
| Published by |
Springer, Boston, MA, January 1993
|
| DOI | 10.1007/978-1-4615-2648-3_13 |
| Book ISBNs |
978-1-4613-6137-4, 978-1-4615-2648-3
|
| Authors |
T. P. Guinee, P. D. Pudja, N. Y. Farkye, Guinee, T. P., Pudja, P. D., Farkye, N. Y. |
Mendeley readers
The data shown below were compiled from readership statistics for 14 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 14 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 3 | 21% |
| Student > Postgraduate | 2 | 14% |
| Researcher | 2 | 14% |
| Student > Ph. D. Student | 1 | 7% |
| Other | 1 | 7% |
| Other | 2 | 14% |
| Unknown | 3 | 21% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 4 | 29% |
| Engineering | 3 | 21% |
| Environmental Science | 1 | 7% |
| Biochemistry, Genetics and Molecular Biology | 1 | 7% |
| Chemical Engineering | 1 | 7% |
| Other | 0 | 0% |
| Unknown | 4 | 29% |