Literals
- bibo:issn
- 0023-6438
- ou:categoriaSJR
- Food Science (Q1)
- ou:codigoRevista
- 1096-1127
- 0023-6438
- vcard:country-name
- United States
- dcterms:coverage
- 1973, 1984-1989, 1991-2021
- bibo:eissn
- 1096-1127
- dcterms:identifier
- 2011-2305
- dcterms:publisher
- Academic Press Inc.
- vcard:region
- Northern America
- ou:sjrMejorCuartil
- Q1
- dcterms:title
- LWT-FOOD SCIENCE AND TECHNOLOGY
Typed Literals
- ou:sjr
- 1.455 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Effect of autochthonous starter cultures in the production of salchichón, a traditional Iberian dry-fermented sausage, with different ripening processes
- Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives
- Physicochemical and bioactive properties evolution during ripening of 'Ambrunés' sweet cherry cultivar