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Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia
Food Additives & Contaminants: Part A, August 2010
M.H.A. Jahurul, S. Jinap, S.J. Ang, A. Abdul-Hamid, P. Hajeb, H.N. Lioe, I.S.M. Zaidul
The data shown below were compiled from readership statistics for 54 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Ph. D. Student||8||15%|
|Student > Master||8||15%|
|Student > Bachelor||5||9%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||7||13%|
|Medicine and Dentistry||6||11%|
|Nursing and Health Professions||2||4%|