Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

Literals

• ou:editorial
  • Consejo Superior de Investigaciones Científicas (CSIC)
• ou:bibtex
  • @article{Casquete2019,title = {Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging},journal = {Food Science and Technology International},year = {2019},volume = {25},number = {4},pages = {327-336},author = {Casquete, R. and Fonseca, S.C. and Pinto, R. and Castro, S.M. and Todorov, S. and Teixeira, P. and Vaz-Velho, M.}}
• ou:urlOrcid
  • http://www.scopus.com/inward/record.url?eid=2-s2.0-85060736741&partnerID=MN8TOARS
• dcterms:publisher
  • Food Science and Technology International
• bibo:page_range
  • 327-336
• dcterms:creator
  • Casquete R.
• bibo:issn
  • 1082-0132
• bibo:eissn
  • 1532-1738
• vivo:identifier
  • 2019-289
• ou:eid
  • 2-s2.0-85060736741
• bibo:doi
  • 10.1177/1082013219825771
• fabio:hasPublicationYear
  • 2019
• dcterms:contributor
  • Casquete R., Fonseca S.C., Pinto R., Castro S.M., Todorov S., Teixeira P., Vaz-Velho M.
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85060736741&origin=inward
• ou:urlDialnet
  • https://dialnet.unirioja.es/servlet/articulo?codigo=6996520
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85060736741&origin=inward
• bibo:volume
  • 25

Typed Literals

• ou:vecesCitado
  • 10 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Inverse Relations

• Has related: ou:tienePublicacion
  • ROCIO CASQUETE PALENCIA