http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/1994-5
Literals
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- @article{Córdoba1994,title = {Evolution of Free Amino Acids and Amines during Ripening of Iberian Cured Ham},journal = {Journal of Agricultural and Food Chemistry},year = {1994},volume = {42},number = {10},pages = {2296-2301},author = {C{\'o}rdoba, J.J. and Rojas, T.A. and Gonz{\'a}lez, C.G. and Barroso, J.V. and Bote, C.L. and Asensio, M.A.}}
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- Córdoba, J.J., Rojas, T.A., González, C.G., Barroso, J.V., Bote, C.L., Asensio, M.A.
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- Journal of Agricultural and Food Chemistry
- dcterms:title
- Evolution of Free Amino Acids and Amines during Ripening of Iberian Cured Ham
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