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    dcterms:title "Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding";
    bibo:volume "47";
    vcard:url <https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=68849121985&origin=inward>;
    dcterms:creator "Jurado A.";
    fabio:hasPublicationYear "2008";
    ou:tipoPublicacion "Article";
    dcterms:contributor "Jurado, Á., García, C., Timón, M.L., Carrapiso, A.I.";
    ou:urlOrcid <http://www.scopus.com/inward/record.url?eid=2-s2.0-68849121985&partnerID=MN8TOARS>;
    ou:vecesCitado "3";
    vivo:identifier "2008-778";
    bibo:page_range "195-203";
    ou:eid "2-s2.0-68849121985";
    bibo:issn "0791-6833";
    dcterms:publisher "Irish Journal of Agricultural and Food Research".
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