Methodological advances in scientific publication
Overview & Synopsis
An article in which Antoine Laurent de Lavoisier discussed his results on the making of meat broth is an opportunity for evaluating the methodological advances proposed for the communication of research results in the past centuries by sciences of nature. It is also the possibility to discuss the issue of "best practices" in science communication.
Indexed from repository: HAL Open Science
(
hal.science)
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Document Information
| Document Title | Methodological advances in scientific publication |
|---|---|
| Author / Organization | Herve This |
| Subject & Discipline | Multidisciplinary Academic Open Research |
| Categories | Science & Mathematics |
| Publication Year | 2016 |
| License / Rights | Open Access / Creative Commons |
| Resource Verification | Listed PDF (Verification Pending) |
| Original Host Website |
HAL Open Science
(hal.science)
|
| File Format | application/pdf (Portable Document Format) |
| Language | EN |
| Catalog ID | DOC-170807 |
| Original Source Link | Visit Source Page on hal.science » |