Handbook of Food Chemistry
Springer Berlin Heidelberg
Chapter title |
Advances of Nanomaterials for Food Processing
|
---|---|
Chapter number | 27 |
Book title |
Handbook of Food Chemistry
|
Published by |
Springer Berlin Heidelberg, January 2015
|
DOI | 10.1007/978-3-642-36605-5_27 |
Book ISBNs |
978-3-64-236604-8, 978-3-64-236605-5
|
Authors |
Hsin-Yi Yin, Wen-Che Tsai |
Editors |
Peter Chi Keung Cheung, Bhavbhuti M. Mehta |
Country | Count | As % |
---|---|---|
Unknown | 21 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 5 | 24% |
Unspecified | 4 | 19% |
Student > Bachelor | 2 | 10% |
Student > Ph. D. Student | 2 | 10% |
Other | 1 | 5% |
Other | 2 | 10% |
Unknown | 5 | 24% |
Readers by discipline | Count | As % |
---|---|---|
Unspecified | 4 | 19% |
Biochemistry, Genetics and Molecular Biology | 3 | 14% |
Chemistry | 3 | 14% |
Agricultural and Biological Sciences | 2 | 10% |
Computer Science | 1 | 5% |
Other | 2 | 10% |
Unknown | 6 | 29% |