This data is correct as of December 2015 - for more up to date information, please visit https://opensyllabus.org/
So far, Altmetric has seen
this research output assigned in 25 syllabi from 6 institutions on Open Syllabus Project.
Essentials of food science
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Evaluation of Food Quality
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Altmetric BadgeChapter 2 Water
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Altmetric BadgeChapter 3 Carbohydrates in Food: An Introduction
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Altmetric BadgeChapter 4 Starches in Food
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Altmetric BadgeChapter 5 Pectins and Gums
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Altmetric BadgeChapter 6 Grains: Cereal, Flour, Rice, and Pasta
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Altmetric BadgeChapter 7 Vegetables and Fruits
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Altmetric BadgeChapter 8 Proteins in Food: An Introduction
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Altmetric BadgeChapter 9 Meat, Poultry, Fish, and Dried Beans
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Altmetric BadgeChapter 10 Eggs and Egg Products
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Altmetric BadgeChapter 11 Milk and Milk Products
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Altmetric BadgeChapter 12 Fat and Oil Products
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Altmetric BadgeChapter 13 Food Emulsions and Foams
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Altmetric BadgeChapter 14 Sugars, Sweeteners, and Confections
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Altmetric BadgeChapter 15 Baked Products: Batters and Dough
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Altmetric BadgeChapter 16 Food Safety
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Altmetric BadgeChapter 17 Food Preservation and Processing
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Altmetric BadgeChapter 18 Food Additives
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Altmetric BadgeChapter 19 Packaging of Food Products
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Altmetric BadgeChapter 20 Government Regulation of the Food Supply and Labeling