Sous-vide cooking of meat: A Maillarized approach

Literals

• dcterms:creator
  • Ruiz-Carrascal J.
• dcterms:contributor
  • Ruiz-Carrascal J.; Roldan M.; Refolio F.; Perez-Palacios T.; Antequera T.
• dcterms:publisher
  • International Journal of Gastronomy and Food Science
• bibo:doi
  • 10.1016/j.ijgfs.2019.100138
• dcterms:title
  • Sous-vide cooking of meat: A Maillarized approach
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85061334558&origin=inward
• vivo:identifier
  • 2019-329
• bibo:issn
  • 1878-450X
• fabio:hasPublicationYear
  • 2019
• bibo:eissn
  • 1878-4518
• ou:eid
  • 2-s2.0-85061334558
• ou:tipoPublicacion
  • Review
• ou:urlOrcid
  • http://dx.doi.org/10.1016/j.ijgfs.2019.100138
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85061334558&origin=inward
• bibo:volume
  • 16

Typed Literals

• dcterms:created
  • 2019-07-01T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 52 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • International Journal of Gastronomy and Food Science

Inverse Relations

• Has related: ou:tienePublicacion
  • JORGE RUIZ CARRASCAL
  • MARÍA TERESA ANTEQUERA ROJAS
  • MARÍA TRINIDAD PÉREZ PALACIOS