Literals
- dcterms:title
- Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis
- vivo:identifier
- 2018-244
- ou:eid
- 2-s2.0-85054079342
- ou:editorial
- John Wiley & Sons (USA)
- fabio:hasPublicationYear
- 2018
- bibo:doi
- 10.1002/jsfa.9069
- bibo:eissn
- 1097-0010
- dcterms:contributor
- Perez-Palacios T.; Ruiz-Carrascal J.; Jimenez-Martin E.; Solomando J.C.; Antequera T.
- dcterms:creator
- Pérez-Palacios T.
- bibo:issn
- 0022-5142
- bibo:page_range
- 5302-5312
- dcterms:publisher
- Journal of the Science of Food and Agriculture
- ou:tipoPublicacion
- Article
- vcard:url
- ou:urlDialnet
- ou:urlOrcid
- ou:urlScopus
- bibo:volume
- 98
Typed Literals
- dcterms:created
- 2018-11-01T00:00:00 (xsd:dateTime)
- dcterms:modified
- 2018-12-10T00:00:00 (xsd:dateTime)
- ou:vecesCitado
- 42 (xsd:integer)