Handbook of Food Chemistry
Springer Berlin Heidelberg
Chapter title |
Chemical Composition of Eggs and Egg Products
|
---|---|
Chapter number | 28 |
Book title |
Handbook of Food Chemistry
|
Published by |
Springer Berlin Heidelberg, January 2015
|
DOI | 10.1007/978-3-642-36605-5_28 |
Book ISBNs |
978-3-64-236604-8, 978-3-64-236605-5
|
Authors |
Hoon H. Sunwoo, Naiyana Gujral, Sunwoo, Hoon H., Gujral, Naiyana |
Editors |
Peter Chi Keung Cheung, Bhavbhuti M. Mehta |
Country | Count | As % |
---|---|---|
United States | 1 | 50% |
Unknown | 1 | 50% |
Type | Count | As % |
---|---|---|
Members of the public | 2 | 100% |
Country | Count | As % |
---|---|---|
Unknown | 88 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 22 | 25% |
Student > Ph. D. Student | 8 | 9% |
Researcher | 8 | 9% |
Student > Master | 7 | 8% |
Student > Doctoral Student | 4 | 5% |
Other | 10 | 11% |
Unknown | 29 | 33% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 11 | 13% |
Biochemistry, Genetics and Molecular Biology | 8 | 9% |
Chemistry | 8 | 9% |
Veterinary Science and Veterinary Medicine | 6 | 7% |
Engineering | 6 | 7% |
Other | 12 | 14% |
Unknown | 37 | 42% |