GRASAS Y ACEITES

Literals

• ou:codigoRevista
  • 0017-3495
  • 1988-4214
• dcterms:identifier
  • 2013-4679
• ou:categoriaSJR
  • Organic Chemistry (Q2)
  • Food Science (Q2)
• vcard:country-name
  • Spain
• bibo:eissn
  • 1988-4214
• dcterms:coverage
  • 1991-2020
• bibo:issn
  • 0017-3495
• dcterms:publisher
  • CSIC Consejo Superior de Investigaciones Cientificas
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q2
• dcterms:title
  • GRASAS Y ACEITES

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Chemical-instrumental-sensory parameters and chemometrics as tools to discriminate among the quality categories of dry-cured Iberian shoulder
  • Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
  • Determination of neophytadiene in the subcutaneous fat of Iberian pigs from different feeding systems
  • Predictive ability of the feeding system in Iberian pig by means of several analytical methods