
KÄSEREIFUNG (KÄSEHERSTELLUNG), ÜBERLEBENSFÄHIGKEIT, TENAZITÄT VON PARASITEN (PARASITOLOGIE), info:eu-repo/classification/ddc/570, KÄSEHERSTELLUNG + KÄSEREI, info:eu-repo/classification/ddc/660, VEROCYTOTOXINS + SHIGA-LIKE TOXINS (TOXICOLOGY), CHEESE BIOLOGY + CHEESE MICROBIOLOGY, KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE, ESCHERICHIA (MICROBIOLOGY), Life sciences, VIABILITY, TENACITY, SURVIVAL OF PARASITES (PARASITOLOGY), Chemical engineering, ROHMILCH + UNBEHANDELTE MILCH (MILCHPRODUKTION), VEROTOXINE + SHIGATOXINE (TOXIKOLOGIE), RAW MILK + UNTREATED MILK (DAIRYING), CHEESE RIPENING (CHEESEMAKING), CHEESEMAKING + CHEESE PRODUCTION, ESCHERICHIA (MIKROBIOLOGIE), FOS: Chemical engineering
KÄSEREIFUNG (KÄSEHERSTELLUNG), ÜBERLEBENSFÄHIGKEIT, TENAZITÄT VON PARASITEN (PARASITOLOGIE), info:eu-repo/classification/ddc/570, KÄSEHERSTELLUNG + KÄSEREI, info:eu-repo/classification/ddc/660, VEROCYTOTOXINS + SHIGA-LIKE TOXINS (TOXICOLOGY), CHEESE BIOLOGY + CHEESE MICROBIOLOGY, KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE, ESCHERICHIA (MICROBIOLOGY), Life sciences, VIABILITY, TENACITY, SURVIVAL OF PARASITES (PARASITOLOGY), Chemical engineering, ROHMILCH + UNBEHANDELTE MILCH (MILCHPRODUKTION), VEROTOXINE + SHIGATOXINE (TOXIKOLOGIE), RAW MILK + UNTREATED MILK (DAIRYING), CHEESE RIPENING (CHEESEMAKING), CHEESEMAKING + CHEESE PRODUCTION, ESCHERICHIA (MIKROBIOLOGIE), FOS: Chemical engineering
| citations This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | 0 | |
| popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network. | Average | |
| influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | Average | |
| impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network. | Average |
