Supporting agencies: The author thanks Aleksandra Elbakyan, a founder of the current largest service of open access to scientific information Sci-Hub for presented information about the most frequent queries from users.
For citations:
Kornienko V.Yu. Analysis of requests for journals Nature Food and npj Science of Food by the data of the SCI-HUB service for the first half of 2020. Theory and practice of meat processing. 2020;5(4):35-38. https://doi.org/10.21323/2414-438X-2020-5-4-35-38
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