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
- 2012-4285
- bibo:issn
- 0309-1740
- vcard:region
- Western Europe
- ou:sjrMejorCuartil
- Q1
- dcterms:title
- MEAT SCIENCE
Typed Literals
- ou:sjr
- 1.617 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Isolation and identification of low molecular weight antioxidant compounds from fermented chorizo sausages
- Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits
- Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders
- Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems
- Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content
- Innovations and trends in meat consumption: An application of the Delphi method in Spain
- Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite
- Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
- Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation
- Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage
- Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons
- The effects of two alleles of IGF2 on fat content in pig carcasses and pork