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
- 2010-4232
- bibo:issn
- 0309-1740
- dcterms:publisher
- Elsevier BV
- vcard:region
- Western Europe
- ou:sjrMejorCuartil
- Q1
Typed Literals
- ou:sjr
- 1.567 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham
- Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage salchichón
- Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening
- Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process
- Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure
- Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham
- Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing
- Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
- Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content
- Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hams