Literals
- ou:codigoRevista
- 1750-3841
- 0022-1147
- ou:categoriaSJR
- Food Science (Q1)
- vcard:country-name
- United States
- dcterms:coverage
- 1936-2020
- bibo:eissn
- 1750-3841
- dcterms:identifier
- 2012-2859
- 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
- 0.961 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Assessment of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, and Inulin) for the Manufacture of Chopped Cooked Chicken Products
- Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures
- Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of chorizo in 2 different traditional industries