Comparison of different methods for total lipid quantification in meat and meat products

Literals

ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-43449095388&partnerID=MN8TOARS
ou:bibtex
- @article{Pérez-Palacios2008,title = {Comparison of different methods for total lipid quantification in meat and meat products},journal = {Food Chemistry},year = {2008},volume = {110},number = {4},pages = {1025-1029},author = {P{\'e}rez-Palacios, T. and Ruiz, J. and Mart{\'i}n, D. and Muriel, E. and Antequera, T.}}
vivo:identifier
- 2008-128
bibo:page_range
- 1025-1029
bibo:issn
- 0308-8146
dcterms:creator
- Pérez-Palacios T.
fabio:hasPublicationYear
- 2008
dcterms:contributor
- Pérez-Palacios, T., Ruiz, J., Martín, D., Muriel, E., Antequera, T.
ou:eid
- 2-s2.0-43449095388
bibo:doi
- 10.1016/j.foodchem.2008.03.026
dcterms:publisher
- Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Comparison of different methods for total lipid quantification in meat and meat products
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=43449095388&origin=inward
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=43449095388&origin=inward
bibo:volume
- 110