Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate

Literals

• fabio:hasPublicationYear
  • 2012
• dcterms:contributor
  • Sanchez J., De Miguel C., Ramirez M.R., Delgado J., Franco M.N., Martin D.
• ou:bibtex
  • @article { demiguelgordillo2012,title = {Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate | Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna},journal = {Grasas y Aceites},year = {2012},volume = {63},number = {1},pages = {100-108},author = {Sánchez, J. and De Miguel, C. and Ramírez, M.R. and Delgado, J. and Franco, M.N. and Martín, D.}}
• bibo:page_range
  • 100-108
• ou:eid
  • 2-s2.0-84856260784
• ou:editorial
  • Consejo Superior de Investigaciones Científicas (CSIC)
• bibo:doi
  • 10.3989/gya.071211
• dcterms:creator
  • Sánchez J.
• bibo:volume
  • 63
• bibo:issn
  • 0017-3495
• vivo:identifier
  • 2012-695
• bibo:eissn
  • 1988-4214
• dcterms:publisher
  • Grasas y Aceites
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84856260784&origin=inward
• ou:urlDialnet
  • https://dialnet.unirioja.es/servlet/articulo?codigo=3822055
• ou:urlOrcid
  • http://www.scopus.com/inward/record.url?eid=2-s2.0-84856260784&partnerID=MN8TOARS
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84856260784&origin=inward
• ou:vecesCitado
  • 11

Typed Literals

• ou:openaccess
  • True (xsd:boolean)

Relations

• ou:publicadaEnRevista
  • GRASAS Y ACEITES

Inverse Relations

• Has related: ou:tienePublicacion
  • MARÍA CONCEPCIÓN MIGUEL GORDILLO