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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
Springer International Publishing, April 2019
Lorenzo, José Manuel, Munekata, Paulo E. S., Barba, Francisco J. , Toldrá, Fidel
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|Members of the public||1||33%|
The data shown below were compiled from readership statistics for 41 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Bachelor||6||15%|
|Student > Master||4||10%|
|Student > Doctoral Student||4||10%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||10||24%|
|Veterinary Science and Veterinary Medicine||7||17%|
|Biochemistry, Genetics and Molecular Biology||2||5%|