JOURNAL OF FOOD SCIENCE

Literals

• vcard:region
  • Northern America
• ou:categoriaSJR
  • Food Science (Q1)
• ou:codigoRevista
  • 1750-3841
  • 0022-1147
• vcard:country-name
  • United States
• dcterms:coverage
  • 1936-2020
• bibo:eissn
  • 1750-3841
• dcterms:identifier
  • 2013-2875
• bibo:issn
  • 0022-1147
• dcterms:publisher
  • Wiley-Blackwell
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • JOURNAL OF FOOD SCIENCE

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Influence of yeasts on the oil quality indexes of table olives
  • Quality of dry-cured ham compared with quality of dry-cured shoulder
  • Salt reduction in vegetable fermentation: Reality or desire?