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
  • 2020-8068
• bibo:issn
  • 0309-1740
• dcterms:publisher
  • Elsevier BV
• vcard:region
  • Western Europe
• dcterms:title
  • MEAT SCIENCE

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig
  • Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking
  • Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age
  • Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process
  • Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review