魚肉調理におけるふり塩について

Overview of attention for article published in Science of Cookery, April 2013

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About this Attention Score

In the top 5% of all research outputs scored by Altmetric
One of the highest-scoring outputs from this source (#1 of 130)
High Attention Score compared to outputs of the same age (97th percentile)
High Attention Score compared to outputs of the same age and source (99th percentile)

Mentioned by

twitter: 75 X users

So far, Altmetric has seen 75 X posts from 75 X users, with an upper bound of 207,708 followers.

RT @S96405539: <参考文献> https://t.co/0uvjImAToi https://t.co/g7G9SoC99f https://t.co/fhqWnuRtMd ※COIはありません。

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RT @S96405539: <参考文献> https://t.co/0uvjImAToi https://t.co/g7G9SoC99f https://t.co/fhqWnuRtMd ※COIはありません。

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RT @S96405539: <参考文献> https://t.co/0uvjImAToi https://t.co/g7G9SoC99f https://t.co/fhqWnuRtMd ※COIはありません。

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RT @S96405539: <参考文献> https://t.co/0uvjImAToi https://t.co/g7G9SoC99f https://t.co/fhqWnuRtMd ※COIはありません。

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