Spanish dry-cured hams and fermented sausages | Open Data UNEx

https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2017-782

Literals

vivo:identifier
- 2017-782
dcterms:creator
- Ruiz J.
dcterms:contributor
- Ruiz J., Pagan M.J., Garcia-Segovia P., Martinez-Monzo J.
fabio:hasPublicationYear
- 2017
bibo:page_range
- 141-170
bibo:isbn
- 9781498740906,9781498740890
bibo:doi
- 10.1201/9781315369235
ou:eid
- 2-s2.0-85058604587
dcterms:publisher
- Mediterranean Foods: Composition and Processing
ou:tipoPublicacion
- Book Chapter
dcterms:title
- Spanish dry-cured hams and fermented sausages
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85058604587&origin=inward
ou:urlOrcid
- http://dx.doi.org/10.1201/9781315369235
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85058604587&origin=inward
ou:vecesCitado
- 0

Inverse Relations

Has related: ou:tienePublicacion
- JORGE RUIZ CARRASCAL

Recognized prefixes

bibo (http://purl.org/ontology/bibo/)
dcterms (http://purl.org/dc/terms/)
fabio (http://purl.org/spar/fabio/)
ou (https://opendata.unex.es/def/ontouniversidad#)
vcard (http://www.w3.org/2006/vcard/ns#)
vivo (http://vivoweb.org/ontology/core#)