http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2010-145
Literals
- dcterms:title
- Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing
- ou:vecesCitado
- bibo:issn
- bibo:doi
- 10.1016/j.meatsci.2009.09.012
- ou:urlScopus
- dcterms:contributor
- Perez-Palacios T., Ruiz J., Dewettinck K., Le T.T., Antequera T.
- ou:urlOrcid
- dcterms:publisher
- ou:eid
- fabio:hasPublicationYear
- bibo:page_range
- ou:tipoPublicacion
- vcard:url
- vivo:identifier
- ou:bibtex
- @article{Pérez-Palacios2010,title = {Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing},journal = {Meat Science},year = {2010},volume = {84},number = {3},pages = {431-436},author = {P{\'e}rez-Palacios, T. and Ruiz, J. and Dewettinck, K. and Le, T.T. and Antequera, T.}}
- dcterms:creator
- bibo:volume