LWT-FOOD SCIENCE AND TECHNOLOGY

Literals

• ou:codigoRevista
  • 1096-1127
  • 0023-6438
• bibo:eissn
  • 1096-1127
• dcterms:coverage
  • 1973, 1984-1989, 1991-2021
• vcard:country-name
  • United States
• ou:categoriaSJR
  • Food Science (Q1)
• dcterms:identifier
  • 2018-3411
• bibo:issn
  • 0023-6438
• dcterms:publisher
  • Academic Press Inc.
• vcard:region
  • Northern America
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • LWT-FOOD SCIENCE AND TECHNOLOGY

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Gene expression analysis to predict aflatoxins B1 and G1 contamination in some plant origin foods
  • Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium
  • Protein and lipid oxidations in jerky chicken and consequences on sensory quality
  • The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature