http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2012-223
Literals
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- @article{Gázquez2012,title = {Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time},journal = {Meat Science},year = {2012},volume = {90},number = {3},pages = {828-835},author = {S{\'a}nchez del Pulgar, J. and G{\'a}zquez, A. and Ruiz-Carrascal, J.}}
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- dcterms:title
- Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
- bibo:doi
- 10.1016/j.meatsci.2011.11.024
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- ou:eid
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- Sanchez del Pulgar J., Gazquez A., Ruiz-Carrascal J.
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- ou:urlScopus
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