Metrics

From
A View on Volatile Compounds of Kars Gruyere Cheese, a Traditional Cheese in Turkey by Asya ÇETİNKAYA and Güzin KABAN American Journal of Food Science and Technology. 2017, 5(1), 6-10 doi:10.12691/ajfst-5-1-2
Views
14283
Html 13470
Abstract 813
27 November 2016 (publication date) through 22 July 2026 *
15.80 % of article views led to PDF downloads *
*Although we update our data on a daily basis, there may be a 48-hour delay before the most recent numbers are available.
Downloads: 8452
PDF2256
Epub1840
XML2190
PPT544
Figures604
Tables1018
Export: 4709
RIS1465
BibTex1651
Endnote1593
RIS, BibTex, EndNote allows users to search, retrieve and store citations from bibliographic databases such as ABI Inform, the Web of Science, Anthropological Literature, the MLA bibliography, or the catalogs of individual libraries.
Area Chart Example: If your want to see the details of daily statistics for this article, please click here to login our Manuscript Tracking System.
Citations
0
Found additional citations for the article? Please contact us at submission@sciepub.com.
Shares & bookmarks
Facebook0
Twitter0
LinkedIn0
Google +0
Found additional shares or bookmarks for the article? Please contact us at submission@sciepub.com