Literals
- fabio:hasPublicationYear
- 2004
- ou:eid
- 2-s2.0-21144442825
- bibo:doi
- 10.1007/s00217-004-0939-9
- dcterms:creator
- Andrés A.
- dcterms:contributor
- vivo:identifier
- 2004-266
- bibo:issn
- 1438-2377
- bibo:page_range
- 205-210
- dcterms:publisher
- European Food Research and Technology
- ou:tipoPublicacion
- Article
- dcterms:title
- High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour
- vcard:url
- ou:urlScopus
- ou:vecesCitado
- 66
- bibo:volume
- 219
Inverse Relations
- Has related: ou:tienePublicacion