reviewTop 1% cited
Advances in ingredient and processing systems for meat and meat products
Meat Science · 2010 · Vol. 86(1) · pp. 196–213
Jochen Weiß✉(University of Hohenheim)Monika Gibis(University of Hohenheim)Valerie Schuh(University of Hohenheim)Hanna Salminen(University of Hohenheim)
Meat and Animal Product QualityBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive PeptidesIngredientFood scienceMeat packing industryContext (archaeology)Food processingProcessed meatBusinessRecipeRaw meatProduct (mathematics)
MeSH terms
AnimalsConsumer BehaviorFood AdditivesFood HandlingFood MicrobiologyFood PreservationFood TechnologyHealth PromotionHumansMeatMeat ProductsQuality ControlInternationality
Citations
431
FWCI
26.36
field-weighted impact
References
179
Percentile
100%
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Citations per year
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References
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Antibacterial activity of some essential oil components against five foodborne pathogens
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Reducing salt: A challenge for the meat industry
Meat Science · 2006 · 796 citations
Decontamination technologies for meat products
Meat Science · 2007 · 400 citations
Antioxidant and antiradical activities of l-carnitine
Life Sciences · 2005 · 977 citations
Challenges to meat safety in the 21st century
Meat Science · 2007 · 407 citations
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