Efficiency of DNA typing methods for detection of smoked paprika pimenton de la Vera adulteration used in the elaboration of dry-cured iberian pork sausages

Literals

fabio:hasPublicationYear
- 2010
bibo:doi
- 10.1021/jf102414q
dcterms:creator
- Hernández A.
ou:bibtex
- @article{Benito2010,title = {Efficiency of DNA typing methods for detection of smoked paprika {'}pimenton de la Vera{'} adulteration used in the elaboration of dry-cured iberian pork sausages},journal = {Journal of Agricultural and Food Chemistry},year = {2010},volume = {58},number = {22},pages = {11688-11694},author = {Hern{\'a}ndez, A. and Aranda, E. and Mart{\'i}n, A. and Benito, M.J. and Bartolom{\'e}, T. and C{\'o}rdoba, M.D.G.}}
dcterms:contributor
- Hernandez A., Aranda E., Martin A., Benito M.J., Bartolome T., Cordoba M.D.G.
bibo:eissn
- 1520-5118
ou:eid
- 2-s2.0-78649274364
vivo:identifier
- 2010-263
bibo:issn
- 0021-8561
bibo:page_range
- 11688-11694
dcterms:publisher
- Journal of Agricultural and Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Efficiency of DNA typing methods for detection of smoked paprika pimenton de la Vera adulteration used in the elaboration of dry-cured iberian pork sausages
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78649274364&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-78649274364&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78649274364&origin=inward
bibo:volume
- 58