Lipolysis in dry-cured ham: Influence of salt content and processing conditions

Literals

• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=7044270919&origin=inward
• ou:bibtex
  • @article{RID:1026150301215-52, title = {Lipolysis in dry-cured ham: Influence of salt content and processing conditions}, journal = {Food Chemistry}, year = {2005}, author = {Andres, AI and Cava, R and Martin, D and Ventanas, J and Ruiz, J}, volume = {90}, number = {4}, pages = {523-533} }
• bibo:page_range
  • 523-533
• dcterms:publisher
  • Food Chemistry
• fabio:hasPublicationYear
  • 2005
• bibo:doi
  • 10.1016/j.foodchem.2004.05.013
• dcterms:contributor
  • Andres, AI, Cava, R, Martin, D, Ventanas, J, Ruiz, J
• ou:eid
  • 2-s2.0-7044270919
• bibo:issn
  • 0308-8146
• dcterms:creator
  • Andres A.I.
• vivo:identifier
  • 2005-319
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Lipolysis in dry-cured ham: Influence of salt content and processing conditions
• ou:urlOrcid
  • http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000225386000004&KeyUID=WOS:000225386000004
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=7044270919&origin=inward
• bibo:volume
  • 90

Typed Literals

• ou:vecesCitado
  • 70 (xsd:integer)

Inverse Relations

• Has related: ou:tienePublicacion
  • ANA ISABEL ANDRÉS NIETO
  • JORGE RUIZ CARRASCAL
  • RAMÓN CAVA LÓPEZ