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Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, and Texturizers
Handbook of Food Chemistry
Springer Berlin Heidelberg, November 2015
Pak Nam Albert Chan
Peter Chi Keung Cheung, Bhavbhuti M. Mehta
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|Members of the public||1||100%|
The data shown below were compiled from readership statistics for 11 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Bachelor||7||64%|
|Student > Master||3||27%|
|Student > Ph. D. Student||1||9%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||3||27%|
|Biochemistry, Genetics and Molecular Biology||2||18%|