FOOD MICROBIOLOGY

Literals

• bibo:eissn
  • 1095-9998
• dcterms:coverage
  • 1984-2021
• vcard:country-name
  • United States
• ou:categoriaSJR
  • Microbiology (Q1)
  • Food Science (Q1)
• ou:codigoRevista
  • 0740-0020
  • 1095-9998
• dcterms:identifier
  • 2011-1069
• bibo:issn
  • 0740-0020
• dcterms:publisher
  • Academic Press Inc.
• vcard:region
  • Northern America
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • FOOD MICROBIOLOGY

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages
  • Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation
  • Development of real-time PCR methods to quantify patulin-producing molds in food products
  • Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage salchichón