@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:urlScopus ; bibo:page_range "1310-1314"; a ou:Publicacion; bibo:issn "0308-8146"; bibo:volume "196"; dcterms:title "Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat"; ou:vecesCitado "53"; dcterms:publisher "Food Chemistry"; bibo:doi "10.1016/j.foodchem.2015.10.092"; dcterms:creator "Lorido L."; vcard:url ; ou:tipoPublicacion "Article"; ou:bibtex "@article{Lorido_2016,\n\tdoi = {10.1016/j.foodchem.2015.10.092},\n\turl = {https://doi.org/10.1016%2Fj.foodchem.2015.10.092},\n\tyear = 2016,\n\tmonth = {apr},\n\tpublisher = {Elsevier {BV}},\n\tvolume = {196},\n\tpages = {1310--1314},\n\tauthor = {Laura Lorido and Sonia Ventanas and Tolga Akcan and Mario Est{\\'{e}}vez},\n\ttitle = {Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat},\n\tjournal = {Food Chemistry}\n}"; bibo:eissn "1873-7072"; ou:urlOrcid ; ou:eid "2-s2.0-84945275827"; vivo:identifier "2016-42"; dcterms:contributor "Lorido L., Ventanas S., Akcan T., Estevez M."; fabio:hasPublicationYear "2016"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .