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    dcterms:title "Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon";
    dcterms:contributor "Soladoye O.P., Shand P., Dugan M.E.R., Gariepy C., Aalhus J.L., Estevez M., Juarez M.";
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    ou:bibtex "@article{Estevez2017,title = {Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon},journal = {Food Research International},year = {2017},volume = {99},pages = {660-669},author = {Soladoye, O.P. and Shand, P. and Dugan, M.E.R. and Gari{\\'e}py, C. and Aalhus, J.L. and Est{\\'e}vez, M. and Ju{\\'a}rez, M.}}";
    ou:publicadaEnRevista <http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2017-3349>.
<http://opendata.unex.es/recurso/educacion/universidad/personal/073a3a88c5343ebe2d796fc839a09d2e-mario-estevez-garcia> ou:tienePublicacion <http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2017-49>.