Statistics for Development of a safer formulation of egg yolk cream: physicochemical and sensorial characteristics assessment
Total visits
| views | |
|---|---|
| Development of a safer formulation of egg yolk cream: physicochemical and sensorial characteristics assessment | 96 |
Total visits per month
| views | |
|---|---|
| December 2024 | 6 |
| January 2025 | 0 |
| February 2025 | 0 |
| March 2025 | 2 |
| April 2025 | 0 |
| May 2025 | 0 |
| June 2025 | 0 |
File Visits
| views | |
|---|---|
| FUNDO_et_al-2011-Journal_of_Food_Processing_and_Preservation.pdf(legacy) | 5 |
| null(legacy) | 4 |
Top country views
| views | |
|---|---|
| United States | 59 |
| Portugal | 17 |
| China | 9 |
| Argentina | 2 |
| Brazil | 2 |
| Canada | 1 |
| Ireland | 1 |
| India | 1 |
| Poland | 1 |
| Singapore | 1 |
| Vietnam | 1 |