@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: . vivo:identifier "2013-703"; bibo:volume "64"; bibo:doi "10.3989/gya.023613"; a ou:Publicacion; ou:bibtex "@article { demiguelgordillo2013,title = {Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam},journal = {Grasas y Aceites},year = {2013},volume = {64},number = {4},pages = {432-441},author = {Delgado-Adamez, J. and Franco, M.N. and Sánchez, J. and De Miguel, C. and Ramírez, M.R. and Martín-Vertedor, D.}}"; dcterms:title "Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam"; dcterms:creator "Delgado-Adamez J."; ou:urlOrcid ; vcard:url ; bibo:issn "0017-3495"; dcterms:publisher "Grasas y Aceites"; ou:tipoPublicacion "Article"; fabio:hasPublicationYear "2013"; ou:openaccess "1"^^xsd:boolean; ou:urlScopus ; ou:eid "2-s2.0-84885438308"; bibo:page_range "432-441"; dcterms:contributor "Delgado-Adamez J., Franco M.N., Sanchez J., De Miguel C., Ramirez M.R., Martin-Vertedor D."; ou:vecesCitado "9"; bibo:eissn "1988-4214"; ou:publicadaEnRevista . ou:tienePublicacion .