LWT-FOOD SCIENCE AND TECHNOLOGY

Literals

• ou:codigoRevista
  • 0023-6438
  • 1096-1127
• bibo:eissn
  • 1096-1127
• dcterms:coverage
  • 1973, 1984-1989, 1991-2021
• vcard:country-name
  • United States
• ou:categoriaSJR
  • Food Science (Q1)
• dcterms:identifier
  • 2020-13155
• 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
  • 1.258 (http://www.w3.org/2001/XMLSchema#Decimal)

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Consumers awareness of white-striping as a chicken breast myopathy affects their purchasing decision and emotional responses
  • Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage
  • Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham
  • Identification and selection of yeast with functional properties for future application in soft paste cheese
  • Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing
  • Study on fish oil microcapsules as neat and added to meat model systems: Enrichment and bioaccesibility of EPA and DHA
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