LWT-FOOD SCIENCE AND TECHNOLOGY

Literals

• vcard:region
  • Northern America
• bibo:eissn
  • 1096-1127
• vcard:country-name
  • United States
• ou:codigoRevista
  • 0023-6438
  • 1096-1127
• dcterms:coverage
  • 1973, 1984-1989, 1991-2022
• ou:categoriaSJR
  • Food Science (Q1)
• dcterms:identifier
  • 2021-10693
• bibo:issn
  • 0023-6438
• dcterms:publisher
  • Academic Press Inc.
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • LWT-FOOD SCIENCE AND TECHNOLOGY

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Correlation analysis between acoustic and sensory technique data for cooked pork loin samples
  • Evaluation of the quality and shelf-life of cayenne (Capsicum spp.)
  • Functional properties of extracts and residual dietary fibre from pomegranate (Punica granatum L.) peel obtained with different supercritical fluid conditions
  • Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products
  • Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture