| Title |
Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups
|
|---|---|
| Published in |
European Food Research and Technology, January 2005
|
| DOI | 10.1007/s00217-004-0981-7 |
| Authors |
A. M. Sharoba, B. Senge, H. A. El-Mansy, H. ElM. Bahlol, R. Blochwitz |
Mendeley readers
The data shown below were compiled from readership statistics for 87 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Spain | 1 | 1% |
| India | 1 | 1% |
| France | 1 | 1% |
| Unknown | 84 | 97% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 15 | 17% |
| Student > Ph. D. Student | 13 | 15% |
| Researcher | 9 | 10% |
| Student > Master | 7 | 8% |
| Other | 5 | 6% |
| Other | 9 | 10% |
| Unknown | 29 | 33% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 27 | 31% |
| Chemical Engineering | 8 | 9% |
| Chemistry | 7 | 8% |
| Engineering | 4 | 5% |
| Nursing and Health Professions | 2 | 2% |
| Other | 4 | 5% |
| Unknown | 35 | 40% |