@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: . vcard:url ; bibo:doi "10.1016/j.meatsci.2012.11.017"; ou:urlScopus ; a ou:Publicacion; ou:vecesCitado "23"; bibo:issn "0309-1740"; bibo:volume "93"; vivo:identifier "2013-223"; dcterms:publisher "Meat Science"; ou:urlOrcid ; dcterms:title "Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham"; ou:tipoPublicacion "Article"; fabio:hasPublicationYear "2013"; dcterms:creator "Fuentes V."; dcterms:contributor "Fuentes V., Ventanas J., Morcuende D., Ventanas S."; bibo:page_range "621-629"; ou:bibtex "@article { ventanas2013,title = {Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham},journal = {Meat Science},year = {2013},volume = {93},number = {3},pages = {621-629},author = {Fuentes, V. and Ventanas, J. and Morcuende, D. and Ventanas, S.}}"; ou:eid "2-s2.0-84870791330"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .