@prefix config: . @prefix meta: . @prefix rdf: . @prefix rdfs: . @prefix xsd: . @prefix owl: . @prefix dc: . @prefix dcmitype: . @prefix dcterms: . @prefix foaf: . @prefix geo: . @prefix om: . @prefix locn: . @prefix schema: . @prefix skos: . @prefix dbpedia: . @prefix p: . @prefix yago: . @prefix units: . @prefix geonames: . @prefix prv: . @prefix prvTypes: . @prefix doap: . @prefix void: . @prefix ir: . @prefix ou: . @prefix teach: . @prefix time: . @prefix datex: . @prefix aiiso: . @prefix vivo: . @prefix bibo: . @prefix fabio: . @prefix vcard: . @prefix swrcfe: . @prefix frapo: . @prefix org: . @prefix ei2a: . @prefix pto: . bibo:volume "52"; fabio:hasPublicationYear "1999"; ou:urlOrcid ; a ou:Publicacion; bibo:issn "0309-1740"; ou:eid "2-s2.0-0033429752"; ou:bibtex "@article{Garcia1999,title = {Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process},journal = {Meat Science},year = {1999},volume = {52},number = {1},pages = {19-27},author = {Ruiz, J. and Ventanas, J. and Cava, R. and Andr{\\'e}s, A. and Garc{\\'i}a, C.}}"; bibo:doi "10.1016/s0309-1740(98)00144-2"; ou:urlScopus ; vivo:identifier "1999-128"; dcterms:creator "Ruiz J."; dcterms:publisher "Meat Science"; dcterms:contributor "Ruiz, J., Ventanas, J., Cava, R., Andrés, A., García, C."; dcterms:title "Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process"; vcard:url ; ou:tipoPublicacion "Article"; bibo:page_range "19-27"; ou:vecesCitado "227". ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .