http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2005-487
Literals
- fabio:hasPublicationYear
- bibo:doi
- 10.1016/j.lwt.2004.09.005
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- @article{Cava2005,title = {Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat},journal = {LWT - Food Science and Technology},year = {2005},volume = {38},number = {7},pages = {726-734},author = {Ram{\'i}rez, M.R. and Cava, R.}}
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- dcterms:title
- Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat
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- ou:eid
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- dcterms:publisher
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