Journal of Food Science and Technology

Literals

• ou:categoriaSJR
  • Food Science (Q2)
• vcard:country-name
  • India
• ou:codigoRevista
  • 0022-1155
  • 0975-8402
• dcterms:coverage
  • 1974-1975, 1977-1978, 1980, 1982-1988, 1994-2020
• bibo:eissn
  • 0975-8402
• dcterms:identifier
  • 2016-8688
• bibo:issn
  • 0022-1155
• dcterms:publisher
  • Springer India
• vcard:region
  • Asiatic Region
• ou:sjrMejorCuartil
  • Q2
• dcterms:title
  • Journal of Food Science and Technology
  • JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado
  • Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating
  • Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken