Literals
- dcterms:coverage
- 1936-2020
- ou:codigoRevista
- 0022-1147
- 1750-3841
- ou:categoriaSJR
- Food Science (Q1)
- vcard:country-name
- United States
- bibo:eissn
- 1750-3841
- dcterms:identifier
- 2011-2810
- bibo:issn
- 0022-1147
- dcterms:publisher
- Wiley-Blackwell
- vcard:region
- Northern America
- ou:sjrMejorCuartil
- Q1
- dcterms:title
- JOURNAL OF FOOD SCIENCE
Typed Literals
- ou:sjr
- 0.936 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation
- Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented Salchichón Sausage with Different Ripening Processes
- Implantation Ability of the Potential Probiotic Strain,Lactobacillus reuteriPL519, in Salchichón, a Traditional Iberian Dry Fermented Sausage
- Partial Replacement of Pork Back-Fat by Vegetable Oils in Burger Patties: Effect on Oxidative Stability and Texture and Color Changes during Cooking and Chilled Storage