@prefix config: . @prefix meta: . @prefix rdf: . @prefix rdfs: . @prefix xsd: . @prefix owl: . @prefix dc: . @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:vecesCitado "235"; bibo:doi "10.1016/j.meatsci.2011.11.024"; fabio:hasPublicationYear "2012"; a ou:Publicacion; ou:bibtex "@article{Gázquez2012,title = {Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time},journal = {Meat Science},year = {2012},volume = {90},number = {3},pages = {828-835},author = {S{\\'a}nchez del Pulgar, J. and G{\\'a}zquez, A. and Ruiz-Carrascal, J.}}"; bibo:issn "0309-1740"; bibo:page_range "828-835"; vivo:identifier "2012-223"; bibo:volume "90"; dcterms:creator "Sánchez del Pulgar J."; dcterms:publisher "Meat Science"; ou:eid "2-s2.0-84355161380"; vcard:url ; ou:urlScopus ; ou:tipoPublicacion "Article"; dcterms:contributor "Sanchez del Pulgar J., Gazquez A., Ruiz-Carrascal J."; dcterms:title "Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time"; ou:urlOrcid ; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .