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Mendeley readers
| Chapter title |
The Ratio between Benefits and Risk of Fermented Foods Produced by Genetically Modified Lactic Acid Bacteria
|
|---|---|
| Chapter number | 12 |
| Book title |
Genetics of Lactic Acid Bacteria
|
| Published by |
Springer, Boston, MA, January 2003
|
| DOI | 10.1007/978-1-4615-0191-6_12 |
| Book ISBNs |
978-1-4613-4959-4, 978-1-4615-0191-6
|
| Authors |
Theo Verrips, Aat Ledeboer |
Mendeley readers
The data shown below were compiled from readership statistics for 1 Mendeley reader of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 1 | 100% |
| Readers by discipline | Count | As % |
|---|---|---|
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 100% |