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Mendeley readers
Chapter title |
Formation of Volatile Acids During Fermentation of Fish Sauce
|
---|---|
Chapter number | 5 |
Book title |
Flavor Chemistry of Ethnic Foods
|
Published by |
Springer, Boston, MA, January 1999
|
DOI | 10.1007/978-1-4615-4783-9_5 |
Book ISBNs |
978-1-4613-7166-3, 978-1-4615-4783-9
|
Authors |
Norlita G. Sanceda, Emiko Suzuki, Tadao Kurata, Sanceda, Norlita G., Suzuki, Emiko, Kurata, Tadao |
Mendeley readers
The data shown below were compiled from readership statistics for 5 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 5 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 2 | 40% |
Other | 1 | 20% |
Researcher | 1 | 20% |
Unknown | 1 | 20% |
Readers by discipline | Count | As % |
---|---|---|
Chemistry | 2 | 40% |
Social Sciences | 1 | 20% |
Agricultural and Biological Sciences | 1 | 20% |
Unknown | 1 | 20% |