MEAT SCIENCE

Literals

• dcterms:title
  • MEAT SCIENCE
• ou:codigoRevista
  • 0309-1740
  • 1873-4138
• ou:categoriaSJR
  • Food Science (Q1)
• vcard:country-name
  • Netherlands
• dcterms:coverage
  • 1977-2021
• bibo:eissn
  • 1873-4138
• dcterms:identifier
  • 2009-76
• bibo:issn
  • 0309-1740
• dcterms:publisher
  • Elsevier BV
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q1

Typed Literals

• ou:sjr
  • 1.367 (http://www.w3.org/2001/XMLSchema#Decimal)

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS)
  • Consumers' preferences for Iberian dry-cured ham and the influence of mast feeding: An application of conjoint analysis in Spain
  • Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
  • Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams
  • Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages
  • Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background
  • Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
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