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Mendeley readers
| Chapter title |
Acceleration of Cheese Ripening
|
|---|---|
| Chapter number | 14 |
| Book title |
Cheese: Chemistry, Physics and Microbiology
|
| Published by |
Springer, Boston, MA, January 1993
|
| DOI | 10.1007/978-1-4615-2650-6_14 |
| Book ISBNs |
978-1-4613-6138-1, 978-1-4615-2650-6
|
| Authors |
Martin G. Wilkinson, Wilkinson, Martin G. |
Mendeley readers
The data shown below were compiled from readership statistics for 2 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 2 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 1 | 50% |
| Unknown | 1 | 50% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 1 | 50% |
| Unknown | 1 | 50% |