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Analysis of institutional authors

Panea BCorresponding AuthorRipoll GAuthor

Publicaciones > Article

Pig feedstuff effect on the physicochemical and sensory properties of low-salt, dry-fermented sausages

Publicated to:Animal Science Journal. 91 (1): e13458-e13458 - 2020-01-01 91(1), doi: 10.1111/asj.13458

Panea B; Ripoll G;

Affiliations

Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Producción y Sanidad Animal, Zaragoza, España. - Author

Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Unidad Prod Sanidad Anim, Avda Montanana 930, Zaragoza 50059, Spain - Author

Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, España. - Author

Univ Zaragoza, CITA, Inst Agroalimentario Aragon IA2, Zaragoza, Spain - Author

Abstract

Keywords: Animal; Animal feed; Animal food; Animals; Carnosic acid; Chemical phenomena; Color; Consumer acceptability; Diet; Dietary inclusion; Disodium guanylate; Feed strategy; Fermentation; Fermented sausages; Food quality; Human; Humans; Hydrogen-ion concentration; Lipid oxidation; Lipid peroxidation; Meat; Meat products; Natural antioxidants; Oregano oil supplementation; Oxidative stability; Ph; Pig; Plant extract; Plant extracts; Salmonella-enteritidis; Salt reduction; Sodium chloride; Sodium-chloride; Swine; Taste; Veterinary medicine

Quality index

	WoS				Scopus by Scimago
Best Categ.	Agriculture, Dairy & Animal Science				Agricultural and Biological Sciences (Miscellaneous)
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	1.749	0.606	146.000			-			10.800
Rank	31/63	68/337
Q	Q2	Q1	Q1	-	-	-	-	A2
D	D5	D3	D1
T	T2	T1
P	P52	P21
Index ERIC	-
Index Emergin	-
Index AHCI	-