MEAT SCIENCE

Literals

• ou:sjrMejorCuartil
  • Q1
• ou:categoriaSJR
  • Food Science (Q1)
• ou:codigoRevista
  • 0309-1740
  • 1873-4138
• vcard:country-name
  • Netherlands
• dcterms:coverage
  • 1977-2021
• bibo:eissn
  • 1873-4138
• dcterms:identifier
  • 2016-4568
• bibo:issn
  • 0309-1740
• dcterms:publisher
  • Elsevier BV
• vcard:region
  • Western Europe
• dcterms:title
  • MEAT SCIENCE

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Avocado waste for finishing pigs: Impact on muscle composition and oxidative stability during chilled storage
  • Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems
  • Identification and control of moulds responsible for black spot spoilage in dry-cured ham
  • Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis
  • Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
  • The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation
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