MEAT SCIENCE

Literals

• ou:sjrMejorCuartil
  • Q1
• ou:categoriaSJR
  • Food Science (Q1)
• ou:codigoRevista
  • 0309-1740
• vcard:country-name
  • United Kingdom
• dcterms:coverage
  • 1977-2025
• bibo:eissn
  • 1873-4138
• dcterms:identifier
  • 2024-2041
• bibo:issn
  • 0309-1740
• dcterms:publisher
  • Elsevier Ltd
• vcard:region
  • Western Europe
• dcterms:title
  • MEAT SCIENCE

Typed Literals

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

Inverse Relations

• Has related: ou:publicadaEnRevista
  • Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis
  • Pork belly quality variation and its association with fatness level
  • Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact
  • The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review