EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Literals

• ou:categoriaSJR
  • Biotechnology (Q2)
  • Biochemistry (Q2)
  • Industrial and Manufacturing Engineering (Q2)
  • Food Science (Q2)
  • Chemistry (miscellaneous) (Q2)
• dcterms:coverage
  • 1996-2022
  • 1996-2023
• dcterms:identifier
  • 2022-10895
• ou:codigoRevista
  • 1438-2377
  • 1438-2385
• bibo:eissn
  • 1438-2385
• vcard:country-name
  • Germany
• bibo:issn
  • 1438-2377
• dcterms:publisher
  • Springer Verlag
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q2
• dcterms:title
  • EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Dry-cured loin characterization by ultrasound physicochemical and sensory parameters