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Mendeley readers
| Chapter title |
Chemical and Health Features of Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory Aspects of Charcuterie Products
|
|---|---|
| Chapter number | 3 |
| Book title |
The Influence of Chemistry on New Foods and Traditional Products
|
| Published by |
Springer, Cham, January 2014
|
| DOI | 10.1007/978-3-319-11358-6_3 |
| Book ISBNs |
978-3-31-911357-9, 978-3-31-911358-6
|
| Authors |
Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi |
Mendeley readers
The data shown below were compiled from readership statistics for 3 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 3 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 1 | 33% |
| Lecturer | 1 | 33% |
| Student > Master | 1 | 33% |
| Readers by discipline | Count | As % |
|---|---|---|
| Arts and Humanities | 1 | 33% |
| Nursing and Health Professions | 1 | 33% |
| Agricultural and Biological Sciences | 1 | 33% |