https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2019-933
Literals
- ou:bibtex
- @article{Andrade_2019, doi = {10.1016/j.foodcont.2018.09.014}, url = {https://doi.org/10.1016%2Fj.foodcont.2018.09.014}, year = 2019, month = {feb}, publisher = {Elsevier {BV}}, volume = {96}, pages = {310--317}, author = {Mar{\'{\i}}a J. Andrade and Bel{\'{e}}n Peromingo and Mar Rodr{\'{\i}}guez and Alicia Rodr{\'{\i}}guez}, title = {Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production}, journal = {Food Control} }
- ou:urlScopus
- dcterms:title
- Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
- bibo:doi
- 10.1016/j.foodcont.2018.09.014
- dcterms:creator
- ou:urlOrcid
- bibo:page_range
- bibo:issn
- dcterms:publisher
- ou:eid
- vivo:identifier
- ou:tipoPublicacion
- fabio:hasPublicationYear
- dcterms:contributor
- Andrade M.J., Peromingo B., Rodriguez M., Rodriguez A.
- vcard:url
- ou:vecesCitado
- bibo:volume
