High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality

Literals

• fabio:hasPublicationYear
  • 2013
• bibo:issn
  • 1082-0132
• dcterms:creator
  • Delgado F.J.
• ou:bibtex
  • @article{Cava2013,title = {High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality},journal = {Food Science and Technology International},year = {2013},volume = {19},number = {6},pages = {493-501},author = {Delgado, F.J. and Delgado, J. and Gonz{\'a}lez-Crespo, J. and Cava, R. and Ram{\'i}rez, R.}}
• bibo:doi
  • 10.1177/1082013212455349
• vivo:identifier
  • 2013-861
• bibo:eissn
  • 1532-1738
• ou:eid
  • 2-s2.0-84887601751
• ou:editorial
  • Consejo Superior de Investigaciones Científicas (CSIC)
• dcterms:contributor
  • Delgado, F.J., Delgado, J., González-Crespo, J., Cava, R., Ramírez, R.
• bibo:page_range
  • 493-501
• dcterms:publisher
  • Food Science and Technology International
• ou:tipoPublicacion
  • Article
• dcterms:title
  • High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84887601751&origin=inward
• ou:urlDialnet
  • https://dialnet.unirioja.es/servlet/articulo?codigo=5619584
• ou:urlOrcid
  • http://www.scopus.com/inward/record.url?eid=2-s2.0-84887601751&partnerID=MN8TOARS
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84887601751&origin=inward
• bibo:volume
  • 19

Typed Literals

• dcterms:created
  • 2013-12-01T00:00:00 (xsd:dateTime)
• dcterms:modified
  • 2019-07-16T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 15 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Inverse Relations

• Has related: ou:tienePublicacion
  • MARÍA ROSARIO RAMÍREZ BERNABÉ
  • RAMÓN CAVA LÓPEZ