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<http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2016-39> bibo:doi "10.1016/j.meatsci.2016.02.027";
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    dcterms:creator "Armenteros M.";
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    dcterms:contributor "Armenteros M., Morcuende D., Ventanas J., Estevez M.";
    ou:eid "2-s2.0-84960156042";
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    ou:tipoPublicacion "Article";
    ou:bibtex "@article{Armenteros_2016,\n\tdoi = {10.1016/j.meatsci.2016.02.027},\n\turl = {http://dx.doi.org/10.1016/j.meatsci.2016.02.027},\n\tyear = 2016,\n\tmonth = {jun},\n\tpublisher = {Elsevier {BV}},\n\tvolume = {116},\n\tpages = {253--259},\n\tauthor = {M{\\'{o}}nica Armenteros and David Morcuende and Jes{\\'{u}}s Ventanas and Mario Est{\\'{e}}vez},\n\ttitle = {The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation},\n\tjournal = {Meat Science}\n}";
    vivo:identifier "2016-39";
    dcterms:title "The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation";
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