Volatile compounds present in six types of dry-cured ham from south European countries

Literals

• dcterms:contributor
  • Sabio E.
• vivo:identifier
  • 1998-224
• fabio:hasPublicationYear
  • 1998
• dcterms:creator
  • Sabio E.
• bibo:doi
  • 10.1016/s0308-8146(97)00079-4
• ou:eid
  • 2-s2.0-0032054203
• bibo:issn
  • 0308-8146
• bibo:page_range
  • 493-503
• dcterms:publisher
  • Food Chemistry
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Volatile compounds present in six types of dry-cured ham from south European countries
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0032054203&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0032054203&origin=inward
• bibo:volume
  • 61

Typed Literals

• dcterms:created
  • 1998-04-01T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 181 (xsd:integer)

Inverse Relations

• Has related: ou:tienePublicacion
  • EDUARDO SABIO REY
  • MARÍA JOSEFA BERNALTE GARCÍA