Volatile compounds in Iberian dry-cured loin

Literals

ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=9744265072&origin=inward
ou:eid
- 2-s2.0-9744265072
ou:bibtex
- @article{Petrón2004,title = {Volatile compounds in Iberian dry-cured loin},journal = {Meat Science},year = {2004},volume = {68},number = {3},pages = {391-400},author = {Muriel, E. and Antequera, T. and Petr{\'o}n, M.J. and Andr{\'e}s, A.I. and Ruiz, J.}}
dcterms:contributor
- Muriel, E., Antequera, T., Petrón, M.J., Andrés, A.I., Ruiz, J.
dcterms:creator
- Muriel E.
bibo:doi
- 10.1016/j.meatsci.2004.04.006
fabio:hasPublicationYear
- 2004
vivo:identifier
- 2004-267
bibo:issn
- 0309-1740
bibo:page_range
- 391-400
dcterms:publisher
- Meat Science
ou:tipoPublicacion
- Article
dcterms:title
- Volatile compounds in Iberian dry-cured loin
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=9744265072&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-9744265072&partnerID=MN8TOARS
bibo:volume
- 68