http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2016-35
Literals
- dcterms:publisher
- dcterms:contributor
- Lorido L., Hort J., Estevez M., Ventanas S.
- ou:bibtex
- @article{Estevez2016,title = {Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)},journal = {Meat Science},year = {2016},volume = {121},pages = {166-174},author = {Lorido, L. and Hort, J. and Est{\'e}vez, M. and Ventanas, S.}}
- dcterms:creator
- fabio:hasPublicationYear
- bibo:doi
- 10.1016/j.meatsci.2016.06.009
- ou:eid
- vivo:identifier
- bibo:issn
- bibo:page_range
- ou:tipoPublicacion
- dcterms:title
- Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
- vcard:url
- ou:urlOrcid
- ou:urlScopus
- ou:vecesCitado
- bibo:volume