http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2019-83
Literals
- fabio:hasPublicationYear
- vcard:url
- dcterms:publisher
- Innovative Food Science and Emerging Technologies
- ou:eid
- dcterms:title
- Volatile compounds and sensory changes after high pressure processing of mature “Torta del Casar” (raw ewe's milk cheese) during refrigerated storage
- ou:bibtex
- @article{Carrapiso2019,title = {Volatile compounds and sensory changes after high pressure processing of mature ?Torta del Casar? (raw ewe{'}s milk cheese) during refrigerated storage},journal = {Innovative Food Science and Emerging Technologies},year = {2019},volume = {52},pages = {34-41},author = {Delgado-Mart{\'i}nez, F.J. and Carrapiso, A.I. and Contador, R. and Ram{\'i}rez, M.R.}}
- vivo:identifier
- bibo:doi
- 10.1016/j.ifset.2018.11.004
- dcterms:contributor
- Delgado-Martinez F.J., Carrapiso A.I., Contador R., Ramirez M.R.
- bibo:issn
- bibo:page_range
- dcterms:creator
- ou:tipoPublicacion
- ou:urlOrcid
- ou:urlScopus
- ou:vecesCitado
- bibo:volume
Typed Literals