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Natural Food Toxins of Bacterial Origin
Handbook of Food Chemistry
Springer Berlin Heidelberg, January 2015
Luisa W. Cheng, Kirkwood M. Land, Larry H. Stanker
Peter Chi Keung Cheung, Bhavbhuti M. Mehta
The data shown below were compiled from readership statistics for 3 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Master||2||67%|
|Student > Ph. D. Student||1||33%|
|Readers by discipline||Count||As %|
|Biochemistry, Genetics and Molecular Biology||1||33%|
|Immunology and Microbiology||1||33%|