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Mendeley readers
| Chapter title |
Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese
|
|---|---|
| Chapter number | 5 |
| Book title |
Modernization of Traditional Food Processes and Products
|
| Published by |
Springer, Boston, MA, January 2016
|
| DOI | 10.1007/978-1-4899-7671-0_5 |
| Book ISBNs |
978-1-4899-7669-7, 978-1-4899-7671-0
|
| Authors |
Gudmundur Gudmundsson, Kristberg Kristbergsson, Gudmundsson, Gudmundur, Kristbergsson, Kristberg |
Mendeley readers
The data shown below were compiled from readership statistics for 16 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 16 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 3 | 19% |
| Student > Ph. D. Student | 3 | 19% |
| Student > Master | 2 | 13% |
| Professor | 1 | 6% |
| Librarian | 1 | 6% |
| Other | 2 | 13% |
| Unknown | 4 | 25% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 5 | 31% |
| Veterinary Science and Veterinary Medicine | 1 | 6% |
| Biochemistry, Genetics and Molecular Biology | 1 | 6% |
| Arts and Humanities | 1 | 6% |
| Nursing and Health Professions | 1 | 6% |
| Other | 1 | 6% |
| Unknown | 6 | 38% |