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Acetic Acid Bacteria

Overview of attention for book
Attention for Chapter 2: Acetic Acid Bacteria in Production of Vinegars and Traditional Fermented Foods
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Citations

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23 Mendeley
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Chapter title
Acetic Acid Bacteria in Production of Vinegars and Traditional Fermented Foods
Chapter number 2
Book title
Acetic Acid Bacteria
Published by
Springer Japan, June 2016
DOI 10.1007/978-4-431-55933-7_2
Book ISBNs
978-4-43-155931-3, 978-4-43-155933-7
Authors

Yoshikatsu Murooka

Editors

Kazunobu Matsushita, Hirohide Toyama, Naoto Tonouchi, Akiko Okamoto-Kainuma

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 23 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 23 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 6 26%
Lecturer 3 13%
Researcher 2 9%
Student > Doctoral Student 2 9%
Other 1 4%
Other 2 9%
Unknown 7 30%
Readers by discipline Count As %
Agricultural and Biological Sciences 5 22%
Biochemistry, Genetics and Molecular Biology 5 22%
Engineering 2 9%
Arts and Humanities 1 4%
Physics and Astronomy 1 4%
Other 1 4%
Unknown 8 35%