http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/1999-127
Literals
- ou:tipoPublicacion
- ou:bibtex
- @article{Garcia1999,title = {Dry cured iberian ham non-volatile components as affected by the length of the curing process},journal = {Food Research International},year = {1999},volume = {32},number = {9},pages = {643-651},author = {Ruiz, J. and Garc{\'i}a, C. and Carmen D{\'i}az, M.D. and Cava, R. and Florencio Tejeda, J. and Ventanas, J.}}
- ou:urlOrcid
- ou:eid
- dcterms:contributor
- Ruiz, J., García, C., Carmen Díaz, M.D., Cava, R., Florencio Tejeda, J., Ventanas, J.
- bibo:doi
- 10.1016/s0963-9969(99)00142-8
- dcterms:creator
- fabio:hasPublicationYear
- vivo:identifier
- bibo:issn
- bibo:page_range
- dcterms:publisher
- Food Research International
- dcterms:title
- Dry cured iberian ham non-volatile components as affected by the length of the curing process
- vcard:url
- ou:urlScopus
- ou:vecesCitado
- bibo:volume