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Mendeley readers
Chapter title |
Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids
|
---|---|
Chapter number | 37 |
Book title |
Handbook of Food Chemistry
|
Published by |
Springer Berlin Heidelberg, January 2015
|
DOI | 10.1007/978-3-642-36605-5_37 |
Book ISBNs |
978-3-64-236604-8, 978-3-64-236605-5
|
Authors |
Pak Nam Albert Chan |
Editors |
Peter Chi Keung Cheung, Bhavbhuti M. Mehta |
Mendeley readers
The data shown below were compiled from readership statistics for 20 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 20 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 6 | 30% |
Researcher | 2 | 10% |
Other | 1 | 5% |
Student > Ph. D. Student | 1 | 5% |
Lecturer | 1 | 5% |
Other | 2 | 10% |
Unknown | 7 | 35% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 3 | 15% |
Pharmacology, Toxicology and Pharmaceutical Science | 2 | 10% |
Biochemistry, Genetics and Molecular Biology | 1 | 5% |
Environmental Science | 1 | 5% |
Nursing and Health Professions | 1 | 5% |
Other | 3 | 15% |
Unknown | 9 | 45% |