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Mendeley readers
| Chapter title |
Taste-active components of seafoods with special reference to umami substances
|
|---|---|
| Chapter number | 8 |
| Book title |
Seafoods: Chemistry, Processing Technology and Quality
|
| Published by |
Springer, Boston, MA, January 1994
|
| DOI | 10.1007/978-1-4615-2181-5_8 |
| Book ISBNs |
978-1-4613-5913-5, 978-1-4615-2181-5
|
| Authors |
S. Fuke |
Mendeley readers
The data shown below were compiled from readership statistics for 16 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Malaysia | 1 | 6% |
| Unknown | 15 | 94% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 2 | 13% |
| Researcher | 2 | 13% |
| Student > Master | 2 | 13% |
| Student > Bachelor | 1 | 6% |
| Unspecified | 1 | 6% |
| Other | 2 | 13% |
| Unknown | 6 | 38% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 4 | 25% |
| Chemistry | 2 | 13% |
| Chemical Engineering | 1 | 6% |
| Immunology and Microbiology | 1 | 6% |
| Unspecified | 1 | 6% |
| Other | 2 | 13% |
| Unknown | 5 | 31% |