EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Literals

• dcterms:publisher
  • Springer Verlag
• dcterms:coverage
  • 1996-2020
• ou:categoriaSJR
  • Food Science (Q1)
  • Biochemistry (Q2)
  • Industrial and Manufacturing Engineering (Q1)
  • Chemistry (miscellaneous) (Q1)
  • Biotechnology (Q2)
• ou:codigoRevista
  • 1438-2377
  • 1438-2385
• vcard:country-name
  • Germany
• bibo:eissn
  • 1438-2385
• dcterms:identifier
  • 2014-1070
• bibo:issn
  • 1438-2377
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Application of time-intensity method to assess the sensory properties of Iberian dry-cured ham: Effect of fat content and high-pressure treatment
  • Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties