http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2007-143
Literals
- fabio:hasPublicationYear
- ou:bibtex
- @article { ventanas2007,title = {Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham},journal = {European Food Research and Technology},year = {2007},volume = {225},number = {5-6},pages = {677-684},author = {Andres, A.I. and Cava, R. and Ventanas, S. and Muriel, E. and Ruiz, J.}}
- ou:tipoPublicacion
- bibo:eissn
- dcterms:contributor
- Andres, A.I., Cava, R., Ventanas, S., Muriel, E., Ruiz, J.
- ou:eid
- bibo:doi
- 10.1007/s00217-006-0465-z
- dcterms:creator
- vivo:identifier
- bibo:issn
- bibo:page_range
- dcterms:publisher
- European Food Research and Technology
- dcterms:title
- Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
- vcard:url
- ou:urlOrcid
- ou:urlScopus
- ou:vecesCitado
- bibo:volume