iMarina Item

Indexed in

Citations

Cited 3 times in

Analysis of institutional authors

Bertolín JrAuthorJoy MAuthor

Publicaciones > Article

Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (Myrtus communis) leaves’ intake

Publicated to:International Journal Of Food Science And Technology. 55 (3): 1151-1161 - 2020-03-01 55(3), doi: 10.1111/ijfs.14549

Bertolín Jr; Joy M;

Affiliations

Grupo de investigación INPASS: Investigación en Producción Agroganadera Sostenible y Saludable. Centro de Investigación y Tecnología Agroalimentaria de Aragón - Author

Univ Carthage, Lab Prod Anim & Fourrageres, LNRA Tunisia, Rue Hedi Karray, Ariana 2049, Tunisia - Author

Univ Carthage, Res Unity, UR 17AGR01, Natl Agron Inst Tunisia,Dept Food Technol, 43 Ave Charles Nicole, Tunis, Tunisia - Author

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

Universidad de Zaragoza - Author

University of Carthage, Institut National Agronomique de Tunisie - Author

University of Carthage, Institut National de la Recherche Agronomique de Tunisie - Author

Ver más +

Abstract

Keywords: Beta-carotene; Cull ewes; Diet; Distillate myrtle leaves; Essential oils; Extracts; Fatty acids; Food; Growth; Increase alpha-tocopherol; Lipid oxidation; Meat quality; Merguez; Pasture; Rosemary

Quality index

	WoS				Scopus by Scimago
Best Categ.	Food Science & Technology				Industrial and Manufacturing Engineering
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	3.713	0.831	319.000			-			11.000
Rank	46/142	64/618
Q	Q2	Q1	Q1	-	-	-	-	A2
D	D4	D2	D1
T	T1	T1
P	P68	P11
Index ERIC	-
Index Emergin	-
Index AHCI	-