@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: . dcterms:contributor "Ruiz-Carrascal, J., Ventanas, J., Cava, R., Andrés, A.I., García, C."; a ou:Publicacion; ou:bibtex "@article{Garcia2000,title = {Texture and appearance of dry cured ham as affected by fat content and fatty acid composition},journal = {Food Research International},year = {2000},volume = {33},number = {2},pages = {91-95},author = {Ruiz-Carrascal, J. and Ventanas, J. and Cava, R. and Andr{\\'e}s, A.I. and Garc{\\'i}a, C.}}"; bibo:page_range "91-95"; ou:urlScopus ; ou:eid "2-s2.0-0034097568"; fabio:hasPublicationYear "2000"; bibo:doi "10.1016/s0963-9969(99)00153-2"; ou:tipoPublicacion "Article"; dcterms:creator "Ruiz-Carrascal J."; dcterms:publisher "Food Research International"; ou:vecesCitado "166"; vivo:identifier "2000-129"; bibo:issn "0963-9969"; ou:urlOrcid ; vcard:url ; dcterms:title "Texture and appearance of dry cured ham as affected by fat content and fatty acid composition"; bibo:volume "33". ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .