https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2017-781
Literals
- bibo:page_range
- dcterms:creator
- dcterms:contributor
- Xiang C., Ruiz-Carrascal J., Petersen M.A., Karlsson A.H.
- ou:bibtex
- @article{Xiang_2017, doi = {10.1016/j.meatsci.2017.03.009}, url = {https://doi.org/10.1016%2Fj.meatsci.2017.03.009}, year = 2017, month = {aug}, publisher = {Elsevier {BV}}, volume = {130}, pages = {1--6}, author = {Chen Xiang and Jorge Ruiz-Carrascal and Mikael A. Petersen and Anders H. Karlsson}, title = {Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds}, journal = {Meat Science} }
- bibo:issn
- fabio:hasPublicationYear
- bibo:doi
- 10.1016/j.meatsci.2017.03.009
- ou:eid
- vivo:identifier
- dcterms:publisher
- ou:tipoPublicacion
- dcterms:title
- Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds
- vcard:url
- ou:urlScopus
- ou:vecesCitado
- bibo:volume
