http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2005-116
Literals
- ou:eid
- dcterms:title
- Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions
- bibo:doi
- 10.1007/s00217-004-1115-y
- bibo:issn
- fabio:hasPublicationYear
- dcterms:publisher
- European Food Research and Technology
- bibo:page_range
- dcterms:contributor
- Andres, A.I., Ventanas, S., Ventanas, J., Cava, R., Ruiz, J.
- ou:bibtex
- @article { ventanas2005,title = {Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions},journal = {European Food Research and Technology},year = {2005},volume = {221},number = {1-2},pages = {30-35},author = {Andres, A.I. and Ventanas, S. and Ventanas, J. and Cava, R. and Ruiz, J.}}
- vivo:identifier
- dcterms:creator
- ou:tipoPublicacion
- vcard:url
- ou:urlOrcid
- ou:urlScopus
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- bibo:volume