| Title |
Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses
|
|---|---|
| Published by |
Springer Nature, December 2006
|
| DOI | 10.1007/s00217-006-0530-7 |
| Authors |
Anita Pircher, Friedrich Bauer, Peter Paulsen |
Mendeley readers
The data shown below were compiled from readership statistics for 82 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Hungary | 1 | 1% |
| India | 1 | 1% |
| Belgium | 1 | 1% |
| Unknown | 79 | 96% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 16 | 20% |
| Researcher | 13 | 16% |
| Student > Master | 11 | 13% |
| Student > Bachelor | 9 | 11% |
| Professor | 5 | 6% |
| Other | 11 | 13% |
| Unknown | 17 | 21% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 27 | 33% |
| Chemistry | 12 | 15% |
| Biochemistry, Genetics and Molecular Biology | 4 | 5% |
| Engineering | 4 | 5% |
| Veterinary Science and Veterinary Medicine | 3 | 4% |
| Other | 9 | 11% |
| Unknown | 23 | 28% |