INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Literals

• dcterms:title
  • INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
• bibo:issn
  • 0168-1605
• vcard:country-name
  • Netherlands
• bibo:eissn
  • 1879-3460
• ou:codigoRevista
  • 1879-3460
  • 0168-1605
• ou:categoriaSJR
  • Microbiology (Q1)
  • Food Science (Q1)
  • Safety, Risk, Reliability and Quality (Q1)
  • Medicine (miscellaneous) (Q1)
• dcterms:identifier
  • 2016-3208
• dcterms:coverage
  • 1984-2020
• dcterms:publisher
  • Elsevier
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q1

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products
  • Impact of bacterial biocontrol agents on aflatoxin biosynthetic genes, aflD and aflR expression, and phenotypic aflatoxin B1 production by Aspergillus flavus under different environmental and nutritional regimes
  • Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine