http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2014-692
Literals
- vcard:url
- bibo:doi
- 10.1016/j.foodchem.2013.10.079
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- @article{Antequera2014,title = {Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins},journal = {Food Chemistry},year = {2014},volume = {149},pages = {129-136},author = {Roldan, M. and Antequera, T. and Armenteros, M. and Ruiz, J.}}
- dcterms:creator
- dcterms:contributor
- Roldan M., Antequera T., Armenteros M., Ruiz J.
- dcterms:title
- Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
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