Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture

Literals

dcterms:title
- Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
bibo:eissn
- 1947-6345
ou:eid
- 2-s2.0-85074176866
dcterms:contributor
- Pereira C., Cordoba M.D.G., Aranda E., Hernandez A., Velazquez R., Bartolome T., Martin A.
bibo:doi
- 10.1080/19476337.2019.1668861
ou:editorial
- Taylor & Francis
ou:bibtex
- @article{Cordoba2019,title = {Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture,Tipo de piment{\'o}n como factor cr{\'i}tico de calidad en la producci{\'o}n de chorizo ib{\'e}rico},journal = {CYTA - Journal of Food},year = {2019},volume = {17},number = {1},pages = {907-916},author = {Pereira, C. and C{\'o}rdoba, M.D.G. and Aranda, E. and Hern{\'a}ndez, A. and Vel{\'a}zquez, R. and Bartolom{\'e}, T. and Mart{\'i}n, A.}}
dcterms:creator
- Pereira C.
bibo:issn
- 1947-6337
dcterms:publisher
- CYTA - Journal of Food
fabio:hasPublicationYear
- 2019
vivo:identifier
- 2019-668
bibo:page_range
- 907-916
ou:tipoPublicacion
- Article
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85074176866&origin=inward
ou:urlDialnet
- https://dialnet.unirioja.es/servlet/articulo?codigo=7122066
ou:urlOrcid
- https://publons.com/wos-op/publon/18044219/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85074176866&origin=inward
ou:vecesCitado
- 16
bibo:volume
- 17