http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2004-269
Literals
- ou:tipoPublicacion
- bibo:page_range
- vivo:identifier
- ou:eid
- bibo:issn
- dcterms:contributor
- Andres, A. I., Cava, R., Ventanas, J., Muriel, E., Ruiz, J.
- dcterms:creator
- ou:bibtex
- @article{RID:1007141029269-115,
title = {Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions},
journal = {Food Chemistry},
year = {2004},
author = {Andres, A. I. and Cava, R. and Ventanas, J. and Muriel, E. and Ruiz, J.},
volume = {84},
number = {3},
pages = {375-381}
}
- fabio:hasPublicationYear
- bibo:doi
- 10.1016/s0308-8146(03)00243-7
- dcterms:publisher
- dcterms:title
- Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
- vcard:url
- ou:urlOrcid
- ou:urlScopus
- ou:vecesCitado
- bibo:volume