Innovative Food Science & Emerging Technologies

Literals

• dcterms:coverage
  • 2000-2020
• ou:categoriaSJR
  • Chemistry (miscellaneous) (Q1)
  • Industrial and Manufacturing Engineering (Q1)
  • Food Science (Q1)
• ou:codigoRevista
  • 1466-8564
• vcard:country-name
  • Netherlands
• bibo:eissn
  • 1878-5522
• dcterms:identifier
  • 2009-7298
• bibo:issn
  • 1466-8564
• dcterms:publisher
  • Elsevier BV
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • Innovative Food Science & Emerging Technologies
  • Innovative Food Science and Emerging Technologies

Typed Literals

• ou:sjr
  • 1.252 (http://www.w3.org/2001/XMLSchema#Decimal)

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage
  • Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage