MEAT SCIENCE

Literals

• dcterms:identifier
  • 2014-4258
• ou:categoriaSJR
  • Food Science (Q1)
• ou:codigoRevista
  • 0309-1740
  • 1873-4138
• vcard:country-name
  • Netherlands
• dcterms:coverage
  • 1977-2021
• bibo:eissn
  • 1873-4138
• bibo:issn
  • 0309-1740
• dcterms:publisher
  • Elsevier BV
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • MEAT SCIENCE

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • A novel approach to assess temporal sensory perception of muscle foods: Application of a time-intensity technique to diverse Iberian meat products
  • Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes
  • Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins
  • Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham
  • Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?
  • Protein oxidation during frozen storage and subsequent processing of different beef muscles
  • Quantification of viable Escherichia coli O157: H7 in meat products by duplex real-time PCR assays
  • Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties
  • The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs
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