Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

Literals

• ou:eid
  • 2-s2.0-85078115513
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85078115513&origin=inward
• dcterms:creator
  • Higuero N.
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85078115513&origin=inward
• vivo:identifier
  • 2020-1356
• bibo:doi
  • 10.1016/j.meatsci.2020.108062
• dcterms:contributor
  • Higuero N.; Moreno I.; Lavado G.; Vidal-Aragon M.C.; Cava R.
• bibo:issn
  • 0309-1740
• ou:tipoPublicacion
  • Article
• dcterms:publisher
  • Meat Science
• dcterms:title
  • Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process
• fabio:hasPublicationYear
  • 2020
• bibo:volume
  • 163

Typed Literals

• dcterms:created
  • 2020-05-01T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 44 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • MEAT SCIENCE

Inverse Relations

• Has related: ou:tienePublicacion
  • RAMÓN CAVA LÓPEZ