Biochemistry of Food Proteins
Springer US
Chapter title |
The Maillard Reaction
|
---|---|
Chapter number | 4 |
Book title |
Biochemistry of Food Proteins
|
Published by |
Springer, Boston, MA, January 1992
|
DOI | 10.1007/978-1-4684-9895-0_4 |
Book ISBNs |
978-1-4684-9897-4, 978-1-4684-9895-0
|
Authors |
Jennifer M. Ames, Ames, Jennifer M. |
Country | Count | As % |
---|---|---|
United States | 1 | <1% |
Unknown | 109 | 99% |
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 26 | 24% |
Student > Master | 16 | 15% |
Student > Ph. D. Student | 9 | 8% |
Lecturer | 5 | 5% |
Student > Doctoral Student | 5 | 5% |
Other | 13 | 12% |
Unknown | 36 | 33% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 26 | 24% |
Biochemistry, Genetics and Molecular Biology | 10 | 9% |
Engineering | 10 | 9% |
Chemistry | 9 | 8% |
Chemical Engineering | 4 | 4% |
Other | 8 | 7% |
Unknown | 43 | 39% |