MEAT SCIENCE

Literals

• dcterms:title
  • MEAT SCIENCE
• dcterms:identifier
  • 2023-2041
• vcard:country-name
  • Netherlands
• ou:codigoRevista
  • 0309-1740
• bibo:eissn
  • 1873-4138
• ou:categoriaSJR
  • Food Science (Q1)
• dcterms:coverage
  • 1977-2024
• bibo:issn
  • 0309-1740
• dcterms:publisher
  • Elsevier B.V.
• vcard:region
  • Western Europe
• ou:sjrMejorCuartil
  • Q1

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • MRI-computer vision on fresh and frozen-thawed beef: Optimization of methodology for classification and quality prediction
  • Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages
  • The effect of immunocastration of male and female Duroc pigs on the morphological, mechanical and compositional characteristics of pork belly
  • The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips