http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/1999-128
Literals
- vivo:identifier
- ou:vecesCitado
- ou:urlOrcid
- bibo:issn
- ou:eid
- ou:bibtex
- @article{Garcia1999,title = {Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process},journal = {Meat Science},year = {1999},volume = {52},number = {1},pages = {19-27},author = {Ruiz, J. and Ventanas, J. and Cava, R. and Andr{\'e}s, A. and Garc{\'i}a, C.}}
- bibo:doi
- 10.1016/s0309-1740(98)00144-2
- ou:urlScopus
- fabio:hasPublicationYear
- dcterms:creator
- dcterms:publisher
- dcterms:contributor
- Ruiz, J., Ventanas, J., Cava, R., Andrés, A., García, C.
- dcterms:title
- Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
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- ou:tipoPublicacion
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- bibo:volume