http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2013-703
Literals
- dcterms:publisher
- bibo:eissn
- bibo:doi
- ou:bibtex
- @article { demiguelgordillo2013,title = {Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam},journal = {Grasas y Aceites},year = {2013},volume = {64},number = {4},pages = {432-441},author = {Delgado-Adamez, J. and Franco, M.N. and Sánchez, J. and De Miguel, C. and Ramírez, M.R. and Martín-Vertedor, D.}}
- dcterms:contributor
- Delgado-Adamez J., Franco M.N., Sanchez J., De Miguel C., Ramirez M.R., Martin-Vertedor D.
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- ou:eid
- ou:urlScopus
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- fabio:hasPublicationYear
- bibo:issn
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- ou:tipoPublicacion
- dcterms:title
- Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
- vcard:url
- ou:urlOrcid
- ou:vecesCitado
- bibo:volume
Typed Literals