@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: . ou:eid "2-s2.0-77954930355"; vcard:url ; ou:urlOrcid ; a ou:Publicacion; bibo:issn "0309-1740"; ou:urlScopus ; ou:bibtex "@article{Estevez2010,title = {Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure},journal = {Meat Science},year = {2010},volume = {85},number = {3},pages = {506-514},author = {Fuentes, V. and Ventanas, J. and Morcuende, D. and Est{\\'e}vez, M. and Ventanas, S.}}"; vivo:identifier "2010-51"; dcterms:publisher "Meat Science"; bibo:doi "10.1016/j.meatsci.2010.02.024"; fabio:hasPublicationYear "2010"; dcterms:contributor "Fuentes V., Ventanas J., Morcuende D., Estevez M., Ventanas S."; ou:tipoPublicacion "Article"; dcterms:creator "Fuentes V."; ou:vecesCitado "146"; bibo:volume "85"; dcterms:title "Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure"; bibo:page_range "506-514"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .