Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

Literals

bibo:page_range
- 211-219
dcterms:title
- Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system
ou:bibtex
- @article { ventanas2007,title = {Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system},journal = {Meat Science},year = {2007},volume = {75},number = {2},pages = {211-219},author = {Ventanas, S. and Ventanas, J. and Ruiz, J.}}
dcterms:contributor
- Ventanas, S., Ventanas, J., Ruiz, J.
dcterms:creator
- Ventanas S.
vivo:identifier
- 2007-144
bibo:doi
- 10.1016/j.meatsci.2006.07.003
ou:eid
- 2-s2.0-33750440523
dcterms:publisher
- Meat Science
ou:tipoPublicacion
- Article
bibo:issn
- 0309-1740
fabio:hasPublicationYear
- 2007
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33750440523&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-33750440523&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33750440523&origin=inward
bibo:volume
- 75