http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2009-581
Literals
- bibo:doi
- 10.1016/j.meatsci.2009.06.021
- fabio:hasPublicationYear
- dcterms:contributor
- Broncano, J.M., Petrón, M.J., Parra, V., Timón, M.L.
- dcterms:creator
- ou:eid
- ou:bibtex
- @article{Petrón2009,title = {Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs},journal = {Meat Science},year = {2009},volume = {83},number = {3},pages = {431-437},author = {Broncano, J.M. and Petr{\'o}n, M.J. and Parra, V. and Tim{\'o}n, M.L.}}
- vcard:url
- ou:urlScopus
- ou:urlOrcid
- vivo:identifier
- dcterms:publisher
- bibo:issn
- ou:tipoPublicacion
- bibo:page_range
- dcterms:title
- Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
- ou:vecesCitado
- bibo:volume