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Mendeley readers
Chapter title |
Chemical Composition of Meat and Meat Products
|
---|---|
Chapter number | 6 |
Book title |
Handbook of Food Chemistry
|
Published by |
Springer Berlin Heidelberg, January 2015
|
DOI | 10.1007/978-3-642-36605-5_6 |
Book ISBNs |
978-3-64-236604-8, 978-3-64-236605-5
|
Authors |
Ángel Cobos, Olga Díaz |
Editors |
Peter Chi Keung Cheung, Bhavbhuti M. Mehta |
Mendeley readers
The data shown below were compiled from readership statistics for 74 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 74 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 11 | 15% |
Student > Master | 11 | 15% |
Student > Bachelor | 10 | 14% |
Researcher | 4 | 5% |
Student > Doctoral Student | 3 | 4% |
Other | 4 | 5% |
Unknown | 31 | 42% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 14 | 19% |
Biochemistry, Genetics and Molecular Biology | 7 | 9% |
Chemistry | 7 | 9% |
Engineering | 3 | 4% |
Veterinary Science and Veterinary Medicine | 2 | 3% |
Other | 9 | 12% |
Unknown | 32 | 43% |