Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

Literals

• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954955869&origin=inward
• bibo:doi
  • 10.1016/j.meatsci.2010.02.009
• dcterms:creator
  • Ventanas S.
• dcterms:contributor
  • Ventanas S., Puolanne E., Tuorila H.
• ou:bibtex
  • @article { ventanas2010,title = {Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content},journal = {Meat Science},year = {2010},volume = {85},number = {3},pages = {410-419},author = {Ventanas, S. and Puolanne, E. and Tuorila, H.}}
• bibo:issn
  • 0309-1740
• ou:eid
  • 2-s2.0-77954955869
• fabio:hasPublicationYear
  • 2010
• vivo:identifier
  • 2010-173
• bibo:page_range
  • 410-419
• dcterms:publisher
  • Meat Science
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content
• ou:urlOrcid
  • http://www.scopus.com/inward/record.url?eid=2-s2.0-77954955869&partnerID=MN8TOARS
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77954955869&origin=inward
• bibo:volume
  • 85

Typed Literals

• ou:vecesCitado
  • 73 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • MEAT SCIENCE

Inverse Relations

• Has related: ou:tienePublicacion
  • SONIA VENTANAS CANILLAS