You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output.
Click here to find out more.
Mendeley readers
| Chapter title |
Thai Fish Sauce: A Traditional Fermented Sauce
|
|---|---|
| Chapter number | 11 |
| Book title |
Modernization of Traditional Food Processes and Products
|
| Published by |
Springer, Boston, MA, January 2016
|
| DOI | 10.1007/978-1-4899-7671-0_11 |
| Book ISBNs |
978-1-4899-7669-7, 978-1-4899-7671-0
|
| Authors |
Wunwiboon Garnjanagoonchorn |
Mendeley readers
The data shown below were compiled from readership statistics for 24 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 24 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 13 | 54% |
| Professor > Associate Professor | 1 | 4% |
| Unknown | 10 | 42% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 5 | 21% |
| Social Sciences | 2 | 8% |
| Biochemistry, Genetics and Molecular Biology | 1 | 4% |
| Immunology and Microbiology | 1 | 4% |
| Chemistry | 1 | 4% |
| Other | 2 | 8% |
| Unknown | 12 | 50% |