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Lipid oxidation in meat: mechanisms and protective factors – a review
Food Science and Technology, December 2018
Ana Beatriz AMARAL, Marcondes Viana da SILVA, Suzana Caetano da Silva LANNES
The data shown below were compiled from readership statistics for 264 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Bachelor||45||17%|
|Student > Master||43||16%|
|Student > Ph. D. Student||27||10%|
|Student > Doctoral Student||16||6%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||78||30%|
|Biochemistry, Genetics and Molecular Biology||13||5%|
|Nursing and Health Professions||9||3%|