Contribution of a selected fungal population to the volatile compounds on dry-cured ham

Literals

dcterms:publisher
- International Journal of Food Microbiology
dcterms:creator
- Martín A.
dcterms:contributor
- Martín, A., Córdoba, J.J., Aranda, E., Córdoba, M.G., Asensio, M.A.
ou:bibtex
- @article{Córdoba2006,title = {Contribution of a selected fungal population to the volatile compounds on dry-cured ham},journal = {International Journal of Food Microbiology},year = {2006},volume = {110},number = {1},pages = {8-18},author = {Mart{\'i}n, A. and C{\'o}rdoba, J.J. and Aranda, E. and C{\'o}rdoba, M.G. and Asensio, M.A.}}
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33745881639&origin=inward
ou:eid
- 2-s2.0-33745881639
bibo:doi
- 10.1016/j.ijfoodmicro.2006.01.031
fabio:hasPublicationYear
- 2006
vivo:identifier
- 2006-34
bibo:issn
- 0168-1605
bibo:page_range
- 8-18
ou:tipoPublicacion
- Article
dcterms:title
- Contribution of a selected fungal population to the volatile compounds on dry-cured ham
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-33745881639&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33745881639&origin=inward
bibo:volume
- 110