Handbook of Food Chemistry
Springer Berlin Heidelberg
Chapter title |
Chemical Composition of Cereals and Their Products
|
---|---|
Chapter number | 33 |
Book title |
Handbook of Food Chemistry
|
Published by |
Springer Berlin Heidelberg, January 2015
|
DOI | 10.1007/978-3-642-36605-5_33 |
Book ISBNs |
978-3-64-236604-8, 978-3-64-236605-5
|
Authors |
Zeynep Tacer-Caba, Dilara Nilufer-Erdil, Yongfeng Ai |
Editors |
Peter Chi Keung Cheung, Bhavbhuti M. Mehta |
Country | Count | As % |
---|---|---|
Unknown | 136 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 14 | 10% |
Student > Bachelor | 14 | 10% |
Researcher | 10 | 7% |
Other | 8 | 6% |
Student > Doctoral Student | 8 | 6% |
Other | 28 | 21% |
Unknown | 54 | 40% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 33 | 24% |
Biochemistry, Genetics and Molecular Biology | 11 | 8% |
Chemistry | 7 | 5% |
Environmental Science | 4 | 3% |
Chemical Engineering | 4 | 3% |
Other | 18 | 13% |
Unknown | 59 | 43% |