MEAT SCIENCE

Literals

• dcterms:publisher
  • Elsevier BV
• ou:categoriaSJR
  • Food Science (Q1)
• ou:codigoRevista
  • 0309-1740
  • 1873-4138
• vcard:country-name
  • Netherlands
• dcterms:coverage
  • 1977-2021
• bibo:eissn
  • 1873-4138
• dcterms:identifier
  • 2011-4324
• bibo:issn
  • 0309-1740
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • MEAT SCIENCE

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage
  • Development of PCR assays for detection of Escherichia coli O157:H7 in meat products
  • Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP
  • Fluorescent HPLC for the detection of specific protein oxidation carbonyls - α-aminoadipic and γ-glutamic semialdehydes - in meat systems
  • Protein carbonyls in meat systems: A review
  • Ultrasonic characterisation of B. femoris from Iberian pigs of different genetics and feeding systems
Show less