http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2001-19
Literals
- ou:vecesCitado
- ou:eid
- dcterms:contributor
- Martín, L., Antequera, T., Ventanas, J., Benítez-Donoso, R., Córdoba, J.J.
- bibo:doi
- 10.1016/s0309-1740(01)00088-2
- ou:bibtex
- @article{Córdoba2001,title = {Free amino acids and other non-volatile compounds formed during processing of Iberian ham},journal = {Meat Science},year = {2001},volume = {59},number = {4},pages = {363-368},author = {Mart{\'i}n, L. and Antequera, T. and Ventanas, J. and Ben{\'i}tez-Donoso, R. and C{\'o}rdoba, J.J.}}
- dcterms:creator
- fabio:hasPublicationYear
- vivo:identifier
- bibo:issn
- bibo:page_range
- dcterms:publisher
- ou:tipoPublicacion
- dcterms:title
- Free amino acids and other non-volatile compounds formed during processing of Iberian ham
- vcard:url
- ou:urlOrcid
- ou:urlScopus
- bibo:volume