Metrics

From
Physico-chemical and Sensory Properties of Frankfurter-type Fish Sausage by Nkrumah T and Akwetey W. Y American Journal of Food Science and Technology. 2018, 6(3), 118-122 doi:10.12691/ajfst-6-3-6
Views
11941
Html 11088
Abstract 853
24 March 2018 (publication date) through 21 May 2024 *
13.99 % 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: 6854
PDF1670
Epub1326
XML1169
PPT1975
Figures390
Tables324
Export: 4062
RIS1252
BibTex1496
Endnote1314
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