Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo)

Literals

• ou:eid
  • 2-s2.0-85104812022
• bibo:doi
  • 10.1111/1750-3841.15698
• dcterms:contributor
  • Trejo A.; Martin M.J.; Gomez-Quintana A.; Cava R.; Garcia-Parra J.J.; Ramirez M.R.
• dcterms:creator
  • Trejo A.
• bibo:issn
  • 0022-1147
• vivo:identifier
  • 2021-1312
• bibo:eissn
  • 1750-3841
• fabio:hasPublicationYear
  • 2021
• bibo:page_range
  • 1963-1978
• dcterms:publisher
  • Journal of Food Science
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo)
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85104812022&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85104812022&origin=inward
• bibo:volume
  • 86

Typed Literals

• dcterms:created
  • 2021-05-01T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 21 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • JOURNAL OF FOOD SCIENCE

Inverse Relations

• Has related: ou:tienePublicacion
  • RAMÓN CAVA LÓPEZ