JOURNAL OF FOOD SCIENCE

Literals

• dcterms:publisher
  • Wiley-Blackwell
• ou:categoriaSJR
  • Food Science (Q1)
• ou:codigoRevista
  • 0022-1147
• vcard:country-name
  • United States
• dcterms:coverage
  • 1936-2023
• bibo:eissn
  • 1750-3841
• dcterms:identifier
  • 2023-13593
• bibo:issn
  • 0022-1147
• vcard:region
  • Northern America
• ou:sjrMejorCuartil
  • Q1
• dcterms:title
  • JOURNAL OF FOOD SCIENCE

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Emotional response to healthier foods: Influence of culture and health consciousness
  • Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent