FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Literals

• ou:categoriaSJR
  • Chemical Engineering (miscellaneous) (Q2)
  • Food Science (Q1)
  • Industrial and Manufacturing Engineering (Q1)
• bibo:eissn
  • 1532-1738
• bibo:issn
  • 1082-0132
• ou:codigoRevista
  • 1082-0132
  • 1532-1738
• dcterms:identifier
  • 2015-5502
• vcard:country-name
  • United States
• dcterms:coverage
  • 1995-2020
• dcterms:publisher
  • SAGE Publications Inc.
• vcard:region
  • Northern America
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature
  • Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage
  • Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage