Literals
- ou:sjrMejorCuartil
- Q1
- dcterms:coverage
- 1977-2021
- vcard:country-name
- Netherlands
- ou:codigoRevista
- 0309-1740
- 1873-4138
- ou:categoriaSJR
- Food Science (Q1)
- bibo:eissn
- 1873-4138
- dcterms:identifier
- 2015-4462
- bibo:issn
- 0309-1740
- dcterms:publisher
- Elsevier BV
- vcard:region
- Western Europe
- dcterms:title
- MEAT SCIENCE
Typed Literals
- ou:sjr
- 1.917 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages
- Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on carcass traits and meat quality characteristics
- Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on quality characteristics and fatty acid profile in dry-cured shoulders and loins
- Immune-spaying as an alternative to surgical spaying in Iberian × Duroc females: Effect on the VOC profile of dry-cured shoulders and dry-cured loins as detected by PTR-ToF-MS
- SIFT-MS analysis of Iberian hams from pigs reared under different conditions
- Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams
- Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations