Metrics

From
Effect of Different Cooking Methods on Total Fat and Fatty Acid Composition of Cape Snoek (Thyrsites atun) by Suné St. Clair Henning Journal of Food and Nutrition Research. 2019, 7(6), 409-414 doi:10.12691/jfnr-7-6-1
Views
7677
Html 7314
Abstract 363
25 May 2019 (publication date) through 21 September 2024 *
16.24 % 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: 4453
PDF1247
Epub1056
XML911
PPT587
Figures318
Tables334
Export: 2887
RIS876
BibTex1012
Endnote999
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