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Mendeley readers
| Title |
Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips
|
|---|---|
| Published in |
Food Chemistry, September 2016
|
| DOI | 10.1016/j.foodchem.2016.09.130 |
| Pubmed ID | |
| Authors |
Yu Hua Wong, Halimah Muhamad, Faridah Abas, Oi Ming Lai, Kar Lin Nyam, Chin Ping Tan |
Mendeley readers
The data shown below were compiled from readership statistics for 108 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 108 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 18 | 17% |
| Researcher | 16 | 15% |
| Student > Bachelor | 14 | 13% |
| Student > Ph. D. Student | 10 | 9% |
| Professor | 5 | 5% |
| Other | 11 | 10% |
| Unknown | 34 | 31% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 18 | 17% |
| Chemistry | 16 | 15% |
| Engineering | 8 | 7% |
| Chemical Engineering | 7 | 6% |
| Nursing and Health Professions | 4 | 4% |
| Other | 12 | 11% |
| Unknown | 43 | 40% |