https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2017-49
Literals
- dcterms:publisher
- Food Research International
- ou:bibtex
- @article{Estevez2017,title = {Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon},journal = {Food Research International},year = {2017},volume = {99},pages = {660-669},author = {Soladoye, O.P. and Shand, P. and Dugan, M.E.R. and Gari{\'e}py, C. and Aalhus, J.L. and Est{\'e}vez, M. and Ju{\'a}rez, M.}}
- bibo:issn
- ou:tipoPublicacion
- vivo:identifier
- dcterms:creator
- ou:eid
- fabio:hasPublicationYear
- dcterms:contributor
- Soladoye O.P., Shand P., Dugan M.E.R., Gariepy C., Aalhus J.L., Estevez M., Juarez M.
- bibo:eissn
- bibo:doi
- 10.1016/j.foodres.2017.06.029
- bibo:page_range
- dcterms:title
- Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon
- vcard:url
- ou:urlOrcid
- ou:urlScopus
- ou:vecesCitado
- bibo:volume
