Statistics for Reduction of Pink Color Development in Cooked,Uncured Ground Turkey Breast by the Addition of Dairy Proteins

Total visits

views
Reduction of Pink Color Development in Cooked,Uncured Ground Turkey Breast by the Addition of Dairy Proteins 266

Total visits per month

views
January 2024 0
February 2024 0
March 2024 0
April 2024 0
May 2024 0
June 2024 0
July 2024 0

File Visits

views
etd-ajs.pdf 129

Top country views

views
United States 139
France 36
China 27
Germany 22
United Kingdom 9
South Korea 6
Ireland 4
Singapore 4
Hong Kong SAR China 3
Italy 3
Serbia 2
Russia 2
Vietnam 2
Bulgaria 1
Canada 1
Mexico 1
Malaysia 1
Sweden 1

Top city views

views
Ashburn 45
Reston 32
Beijing 5
Southend 5
Los Angeles 4
Minneapolis 4
Singapore 4
Tianjin 4
Balingen 3
Boardman 3
Brooklyn 3
Central 3
Chongqing 3
Shenzhen 3
Ann Arbor 2
Blacksburg 2
Castro Valley 2
Des Moines 2
Dublin 2
Fort Wayne 2
Hanoi 2
Novosibirsk 2
Old Bridge 2
Seoul 2
Zhengzhou 2
Bosco Chiesanuova 1
Clarks Summit 1
Columbus 1
Cork 1
Daejeon 1
Heppenheim an der Bergstrasse 1
Herndon 1
Kingswinford 1
Ludwigshafen am Rhein 1
Mexico City 1
Milan 1
Naas 1
Nanchang 1
Nanjing 1
Nanterre 1
Oak Ridge 1
Orlando 1
Overland Park 1
Palatine 1
Paris 1
Petaling Jaya 1
Peyrat-de-bellac 1
Saint-Just-Luzac 1
Secaucus 1
Toronto 1
Walnut 1
Washington 1
Xinxiang 1