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Analysis of institutional authors

Panea, B.Corresponding AuthorRipoll, G.Author

Publicaciones > Article

Influence of ageing and cooking method on sensory evaluation and aromatic compounds profile of meat from Retinta breed crossbreeding

Publicated to:Itea-Informacion Tecnica Economica Agraria. 115 (2): 149-162 - 2019-06-01 115(2), doi: 10.12706/itea.2018.030

Panea, B.; Ripoll, G.; Sanudo, C.; Alberti, P.;

Affiliations

Univ Publ Navarra, Escuela Tecn Super Ingn Agronomos, Pamplona 31006, Spain - Author

Univ Zaragoza, Ctr Invest & Tecnol Agroalimentaria Aragon, IA2, CITA, Ave Montanana 930, Zaragoza 50059, Spain - Author

Univ Zaragoza, Fac Vet, IA2, CITA, C Miguel Servet 176, E-50013 Zaragoza, Spain - Author

Abstract

Keywords: Aromatic compounds; Beef; Beef quality; Cooked beef; Flavor precursors; Oxidation; Panel test; Perception; Products; Slaughter; System; Time; Volatile compounds

Quality index

	WoS				Scopus by Scimago
Best Categ.	Agriculture, Dairy & Animal Science				Veterinary (Miscellaneous)
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	0.563	0.183	-			0.04			11.000
Rank	53/63	132/157
Q	Q4	Q3	-	Q1	-	Q4	B	B2
D	D9	D9	-
T	T3	T3
P	P17	P85
Index ERIC	-
Index Emergin	-
Index AHCI	-