Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds

Literals

• dcterms:contributor
  • Niñoles L.
• bibo:doi
  • 10.1016/j.meatsci.2008.04.008
• dcterms:creator
  • Niñoles L.
• dcterms:title
  • Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds
• vivo:identifier
  • 2008-145
• fabio:hasPublicationYear
  • 2008
• ou:eid
  • 2-s2.0-50249139572
• bibo:issn
  • 0309-1740
• bibo:page_range
  • 896-902
• dcterms:publisher
  • Meat Science
• ou:tipoPublicacion
  • Article
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=50249139572&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=50249139572&origin=inward
• bibo:volume
  • 80

Typed Literals

• dcterms:created
  • 2008-01-01T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 17 (xsd:integer)

Inverse Relations

• Has related: ou:tienePublicacion
  • SONIA VENTANAS CANILLAS