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
  • 2018-4776
• bibo:issn
  • 0309-1740
• dcterms:publisher
  • Elsevier BV
• vcard:region
  • Western Europe
• dcterms:title
  • MEAT SCIENCE

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins
  • Immune-spaying as an alternative to surgical spaying in Iberian x Duroc females: Effect on the sensory traits and volatile organic compound profile of dry-cured shoulders and dry-cured loins
  • Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants