Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

Overview of attention for article published in Journal of Food Science and Technology, October 2011

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In the top 5% of all research outputs scored by Altmetric
Among the highest-scoring outputs from this source (#33 of 1,484)
High Attention Score compared to outputs of the same age (97th percentile)
High Attention Score compared to outputs of the same age and source (80th percentile)

So far, Altmetric has seen 7 news stories from 6 outlets.

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