Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres

Autor: González Fandos, María ElenaSanz Cervera, Susana A.Olarte Martínez, Mª. del Carmen

Tipo de documento: Artículo de revista

Revista: Food Microbiology. ISSN: 0740-0020. Año: 2000. Número: 4. Volumen: 17. Páginas: 407-414.

JCR:
Edición:
Science  Área: BIOTECHNOLOGY & APPLIED MICROBIOLOGY  Quartil: Q2  Lugar área: 56/134  F. impacto: 1,272 
Edición:
Science  Área: Food Science and Technology  Quartil: Q1  Lugar área: 16/95  F. impacto: 1,272 
Edición:
Science  Área: Microbiology  Quartil: Q3  Lugar área: 47/83  F. impacto: 1,272 

SCIMAGO:
SJR:
,734  SNIP: 1,109 

CIRC: GRUPO A - EXCELENCIA

Referencias:

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