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Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking
Handbook of Food Chemistry
Springer Berlin Heidelberg, January 2015
Bhavbhuti M. Mehta
Peter Chi Keung Cheung, Bhavbhuti M. Mehta
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|Members of the public||3||75%|
The data shown below were compiled from readership statistics for 18 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Bachelor||4||22%|
|Student > Master||3||17%|
|Student > Ph. D. Student||1||6%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||5||28%|
|Nursing and Health Professions||1||6%|
|Biochemistry, Genetics and Molecular Biology||1||6%|
|Medicine and Dentistry||1||6%|