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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% |