http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2004-19
Literals
- ou:bibtex
- @article{Estevez2004,title = {Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops},journal = {Food Chemistry},year = {2004},volume = {88},number = {1},pages = {85-94},author = {Ram{\'i}rez, M.R. and Morcuende, D. and Est{\'e}vez, M. and Cava, R.}}
- dcterms:creator
- dcterms:contributor
- Ramirez, MR, Morcuende, D, Estevez, M, Cava, R
- vivo:identifier
- ou:vecesCitado
- bibo:issn
- bibo:page_range
- dcterms:publisher
- bibo:doi
- 10.1016/j.foodchem.2004.01.024
- vcard:url
- ou:urlScopus
- ou:tipoPublicacion
- ou:eid
- dcterms:title
- Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops
- fabio:hasPublicationYear
- ou:urlOrcid
- bibo:volume