Composition of subcutaneous fat from dry-cured iberian hams as influenced by pig feeding

Literals

bibo:issn
- 0022-5142
ou:eid
- 2-s2.0-0037081628
ou:editorial
- John Wiley & Sons (USA)
ou:bibtex
- @article { martn2002,title = {Composition of subcutaneous fat from dry-cured iberian hams as influenced by pig feeding},journal = {Journal of the Science of Food and Agriculture},year = {2002},volume = {82},number = {2},pages = {186-191},author = {Timón, M.L. and Martín, L. and Petrón, M.J. and Jurado, Á. and García, C.}}
bibo:doi
- 10.1002/jsfa.1017
dcterms:contributor
- Timón, M.L.; Martín, L.; Petrón, M.J.; Jurado, Á.; García, C.
dcterms:creator
- Timón M.L.
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-0037081628&partnerID=MN8TOARS
ou:urlDialnet
- https://dialnet.unirioja.es/servlet/articulo?codigo=645213
bibo:page_range
- 186-191
ou:tipoPublicacion
- Article
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0037081628&origin=inward
fabio:hasPublicationYear
- 2002
vivo:identifier
- 2002-181
dcterms:title
- Composition of subcutaneous fat from dry-cured iberian hams as influenced by pig feeding
dcterms:publisher
- Journal of the Science of Food and Agriculture
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0037081628&origin=inward
ou:vecesCitado
- 27
bibo:volume
- 82