{ "labelLang" : "hun", "responseDate" : "2024-03-29 08:05", "content" : { "otype" : "Citation", "mtid" : 23495538, "status" : "APPROVED", "published" : true, "unhandledTickets" : 0, "oldTimestamp" : "2018-09-13T11:57:09.000+0000", "deleted" : false, "oldId" : 13495538, "lastRefresh" : "2023-06-04T11:58:38.955+0000", "lastModified" : "2018-09-13T11:57:09.000+0000", "created" : "2013-12-08T12:01:40.000+0000", "adminApproved" : "2014-01-16T12:39:21.000+0000", "adminApprover" : { "otype" : "Admin", "mtid" : 10032331, "link" : "/api/admin/10032331", "label" : "Rábitsné Táltos Zsuzsanna (BCE admin)", "familyName" : "Rábitsné Táltos", "givenName" : "Zsuzsanna", "published" : true, "oldId" : 10032331, "snippet" : true }, "publication" : { "otype" : "JournalArticle", "mtid" : 1998950, "link" : "/api/publication/1998950", "label" : "Horváth K et al. A preliminary study using near infrared spectroscopy to evaluate freshness and detect spoilage in sliced pork meat. (2008) ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535 37 1 93-102", "core" : true, "citation" : true, "publicationPending" : false, "type" : { "otype" : "PublicationType", "mtid" : 24, "link" : "/api/publicationtype/24", "label" : "Folyóiratcikk", "code" : 24, "otypeName" : "JournalArticle", "listPosition" : 1, "published" : true, "oldId" : 24, "snippet" : true }, "subType" : { "otype" : "SubType", "mtid" : 10000059, "link" : "/api/subtype/10000059", "label" : "Szakcikk (Folyóiratcikk)", "name" : "Szakcikk", "nameEng" : "Article", "docType" : { "otype" : "PublicationType", "mtid" : 24, "link" : "/api/publicationtype/24", "label" : "Folyóiratcikk", "code" : 24, "otypeName" : "JournalArticle", "listPosition" : 1, "published" : true, "oldId" : 24, "snippet" : true }, "listPosition" : 101, "published" : true, "oldId" : 10000059, "snippet" : true }, "category" : { "otype" : "Category", "mtid" : 1, "link" : "/api/category/1", "label" : "Tudományos", "published" : true, "oldId" : 1, "snippet" : true }, "languages" : [ { "otype" : "Language", "mtid" : 10002, "link" : "/api/language/10002", "label" : "Angol", "name" : "Angol", "nameEng" : "English", "published" : true, "oldId" : 2, "snippet" : true } ], "title" : "A preliminary study using near infrared spectroscopy to evaluate freshness and detect spoilage in sliced pork meat", "identifiers" : [ { "otype" : "PublicationIdentifier", "mtid" : 23942991, "link" : "/api/publicationidentifier/23942991", "label" : "DOI: 10.1556/AAlim.37.2008.1.9", "source" : { "otype" : "PlainSource", "mtid" : 6, "link" : "/api/publicationsource/6", "label" : "DOI", "type" : { "otype" : "PublicationSourceType", "mtid" : 10001, "link" : "/api/publicationsourcetype/10001", "label" : "DOI", "mayHaveOa" : true, "published" : true, "snippet" : true }, "name" : "DOI", "nameEng" : "DOI", "linkPattern" : "https://doi.org/@@@", "publiclyVisible" : true, "published" : true, "oldId" : 6, "snippet" : true }, "validState" : "IDENTICAL", "idValue" : "10.1556/AAlim.37.2008.1.9", "realUrl" : "https://doi.org/10.1556/AAlim.37.2008.1.9", "published" : false, "snippet" : true }, { "otype" : "PublicationIdentifier", "mtid" : 23942990, "link" : "/api/publicationidentifier/23942990", "label" : "WoS: 000254732200009", "source" : { "otype" : "PlainSource", "mtid" : 1, "link" : "/api/publicationsource/1", "label" : "WoS", "type" : { "otype" : "PublicationSourceType", "mtid" : 10003, "link" : "/api/publicationsourcetype/10003", "label" : "Indexelő adatbázis", "mayHaveOa" : false, "published" : true, "snippet" : true }, "name" : "WoS", "nameEng" : "WoS", "linkPattern" : "https://www.webofscience.com/wos/woscc/full-record/@@@", "publiclyVisible" : true, "published" : true, "oldId" : 1, "snippet" : true }, "validState" : "IDENTICAL", "idValue" : "000254732200009", "realUrl" : "https://www.webofscience.com/wos/woscc/full-record/000254732200009", "published" : false, "snippet" : true } ], "journal" : { "otype" : "Journal", "mtid" : 22, "link" : "/api/journal/22", "label" : "ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535", "pIssn" : "0139-3006", "eIssn" : "1588-2535", "reviewType" : "REVIEWED", "noIF" : false, "sciIndexed" : true, "scopusIndexed" : true, "lang" : "FOREIGN", "hungarian" : true, "published" : true, "oldId" : 22, "snippet" : true }, "volume" : "37", "issue" : "1", "publishedAt" : [ ], "pageLength" : 10, "publishedYear" : 2008, "foreignEdition" : false, "foreignLanguage" : true, "fullPublication" : true, "conferencePublication" : false, "nationalOrigin" : true, "published" : true, "oldId" : 1998950, "snippet" : true }, "publicationMtid" : 1998950, "related" : { "otype" : "BookChapter", "mtid" : 23495538, "link" : "/api/publication/23495538", "label" : "Brewster VL et al. Vibrational Spectroscopy for \"Food Forensics\". (2012) Megjelent: Infrared and Raman Spectroscopy in Forensic Science pp. 583-592", "core" : false, "citation" : true, "publicationPending" : false, "type" : { "otype" : "PublicationType", "mtid" : 25, "link" : "/api/publicationtype/25", "label" : "Könyvrészlet", "code" : 25, "otypeName" : "BookChapter", "listPosition" : 2, "published" : true, "oldId" : 25, "snippet" : true }, "languages" : [ { "otype" : "Language", "mtid" : 10002, "link" : "/api/language/10002", "label" : "Angol", "name" : "Angol", "nameEng" : "English", "published" : true, "oldId" : 2, "snippet" : true } ], "title" : "Vibrational Spectroscopy for \"Food Forensics\"", "identifiers" : [ { "otype" : "PublicationIdentifier", "mtid" : 6938324, "link" : "/api/publicationidentifier/6938324", "label" : "DOI: 10.1002/9781119962328.ch9c", "source" : { "otype" : "PlainSource", "mtid" : 6, "link" : "/api/publicationsource/6", "label" : "DOI", "type" : { "otype" : "PublicationSourceType", "mtid" : 10001, "link" : "/api/publicationsourcetype/10001", "label" : "DOI", "mayHaveOa" : true, "published" : true, "snippet" : true }, "name" : "DOI", "nameEng" : "DOI", "linkPattern" : "https://doi.org/@@@", "publiclyVisible" : true, "published" : true, "oldId" : 6, "snippet" : true }, "validState" : "NO", "idValue" : "10.1002/9781119962328.ch9c", "realUrl" : "https://doi.org/10.1002/9781119962328.ch9c", "published" : false, "oldId" : 4557241, "snippet" : true }, { "otype" : "PublicationIdentifier", "mtid" : 6938323, "link" : "/api/publicationidentifier/6938323", "label" : "Scopus: 84877683019", "source" : { "otype" : "PlainSource", "mtid" : 3, "link" : "/api/publicationsource/3", "label" : "Scopus", "type" : { "otype" : "PublicationSourceType", "mtid" : 10003, "link" : "/api/publicationsourcetype/10003", "label" : "Indexelő adatbázis", "mayHaveOa" : false, "published" : true, "snippet" : true }, "name" : "Scopus", "linkPattern" : "http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-@@@", "publiclyVisible" : true, "published" : true, "oldId" : 3, "snippet" : true }, "validState" : "NO", "idValue" : "84877683019", "realUrl" : "http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84877683019", "published" : false, "oldId" : 4557240, "snippet" : true } ], "publishedAt" : [ ], "pageLength" : 10, "publishedYear" : 2012, "foreignLanguage" : true, "fullPublication" : false, "published" : true, "oldId" : 13495538, "snippet" : true }, "relatedMtid" : 23495538, "source" : "Scopus-RIS", "externalCitation" : true, "externalCitationOK" : false, "mentionCount" : 1, "link" : "/api/citation/23495538", "label" : "Brewster VL et al. Vibrational Spectroscopy for \"Food Forensics\". (2012) Megjelent: Infrared and Raman Spectroscopy in Forensic Science pp. 583-592", "template" : "