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Microbial characterization and diversity of artisanal Ranchero cheese with emphasis in Lactococcus strains

Overview of attention for article published in Food Science and Technology, March 2019
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Title
Microbial characterization and diversity of artisanal Ranchero cheese with emphasis in Lactococcus strains
Published in
Food Science and Technology, March 2019
DOI 10.1590/fst.28217
Authors

Mario-Alejandro GALLEGOS-ACEVEDO, América CHÁVEZ-MARTÍNEZ, Agustín CORRAL-LUNA, Ana-Luisa RENTERÍA-MONTERRUBIO, M. Eduvigues BURROLA-BARRAZA, Ruth LECHUGA-VALLES, Joel DOMINGUEZ-VIVEROS, Alva-Rocío CASTILLO-GONZÁLEZ, Rogelio SÁNCHEZ-VEGA

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X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 29 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 29 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 4 14%
Unspecified 3 10%
Professor 3 10%
Student > Doctoral Student 2 7%
Student > Master 2 7%
Other 5 17%
Unknown 10 34%
Readers by discipline Count As %
Agricultural and Biological Sciences 7 24%
Immunology and Microbiology 4 14%
Unspecified 3 10%
Veterinary Science and Veterinary Medicine 3 10%
Biochemistry, Genetics and Molecular Biology 1 3%
Other 1 3%
Unknown 10 34%