Literals
- dcterms:coverage
- 1977-2021
- ou:codigoRevista
- 0309-1740
- 1873-4138
- ou:categoriaSJR
- Food Science (Q1)
- vcard:country-name
- Netherlands
- bibo:eissn
- 1873-4138
- dcterms:identifier
- 2013-4370
- bibo:issn
- 0309-1740
- dcterms:publisher
- Elsevier BV
- vcard:region
- Western Europe
- ou:sjrMejorCuartil
- Q1
- dcterms:title
- MEAT SCIENCE
Typed Literals
- ou:sjr
- 1.512 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams
- Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
- Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham
- Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS