MEAT SCIENCE

Literals

• ou:sjrMejorCuartil
  • Q1
• ou:categoriaSJR
  • Food Science (Q1)
• dcterms:coverage
  • 1977-2022
  • 1977-2024
• vcard:country-name
  • Netherlands
• ou:codigoRevista
  • 1873-4138
  • 0309-1740
• bibo:eissn
  • 1873-4138
• dcterms:identifier
  • 2021-2041
• bibo:issn
  • 0309-1740
• dcterms:publisher
  • Elsevier B.V.
  • Elsevier BV
• vcard:region
  • Western Europe
• dcterms:title
  • MEAT SCIENCE

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Consumption of fresh Iberian pork: Two-stage cluster for the identification of segments of consumers according to their habits and lifestyles
  • Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
  • Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?
  • Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review
  • High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products
  • Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review
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