@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:bibtex "@article{Benito2012,title = {Microbiological quality of salchich{\\'o}n and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures},journal = {Food Control},year = {2012},volume = {24},number = {1-2},pages = {191-198},author = {Casquete, R. and Benito, M.J. and Mart{\\'i}n, A. and Ruiz-Moyano, S. and Aranda, E. and C{\\'o}rdoba, M.G.}}"; dcterms:publisher "Food Control"; bibo:doi "10.1016/j.foodcont.2011.09.026"; dcterms:title "Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures"; ou:eid "2-s2.0-80055088566"; ou:urlOrcid ; fabio:hasPublicationYear "2012"; a ou:Publicacion; bibo:page_range "191-198"; bibo:issn "0956-7135"; ou:vecesCitado "54"; dcterms:contributor "Casquete R., Benito M.J., Martin A., Ruiz-Moyano S., Aranda E., Cordoba M.G."; vivo:identifier "2012-148"; bibo:volume "24"; ou:tipoPublicacion "Article"; vcard:url ; dcterms:creator "Casquete R."; ou:urlScopus ; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .