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Mendeley readers
| Chapter title |
Bacterial Surface-Ripened (Smear) Cheeses
|
|---|---|
| Chapter number | 10 |
| Book title |
Global Cheesemaking Technology
|
| Published by |
John Wiley & Sons, Ltd, October 2017
|
| DOI | 10.1002/9781119046165.ch10 |
| Book ISBNs |
978-1-119-04616-5, 978-1-119-04615-8
|
| Authors |
Ylva Ardö, Françoise Berthier, Katja Hartmann, Elisabeth Eugster‐Meier, Marie‐Therese Fröhlich‐Wyder*, Ernst Jakob, Daniel Wechsler, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Marie-Therese Fröhlich-Wyder* |
Mendeley readers
The data shown below were compiled from readership statistics for 10 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 10 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 4 | 40% |
| Researcher | 2 | 20% |
| Student > Master | 1 | 10% |
| Unknown | 3 | 30% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 3 | 30% |
| Engineering | 2 | 20% |
| Unknown | 5 | 50% |