INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Literals

• dcterms:coverage
  • 1984-2020
• ou:categoriaSJR
  • Microbiology (Q2)
  • Medicine (miscellaneous) (Q1)
  • Safety, Risk, Reliability and Quality (Q1)
  • Food Science (Q1)
• ou:codigoRevista
  • 1879-3460
  • 0168-1605
• vcard:country-name
  • Netherlands
• bibo:eissn
  • 1879-3460
• dcterms:identifier
  • 2014-2892
• bibo:issn
  • 0168-1605
• dcterms:publisher
  • Elsevier
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese
  • Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products
  • The influence of salt (NaCl) on ochratoxin A biosynthetic genes, growth and ochratoxin A production by three strains of Penicillium nordicum on a dry-cured ham-based medium