Dry-cured loin characterization by ultrasound physicochemical and sensory parameters

Literals

vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85133633721&origin=inward
ou:bibtex
- @article{Rufo2022,title = {Dry-cured loin characterization by ultrasound physicochemical and sensory parameters},journal = {European Food Research and Technology},year = {2022},volume = {248},number = {10},pages = {2603-2613},author = {Jim{\'e}nez, A. and Gonz{\'a}lez-Mohino, A. and Rufo, M. and Paniagua, J.M. and Antequera, T. and Perez-Palacios, T.}}
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85133633721&partnerID=MN8TOARS
dcterms:contributor
- Jiménez, A., González-Mohino, A., Rufo, M., Paniagua, J.M., Antequera, T., Perez-Palacios, T.
bibo:volume
- 248
bibo:eissn
- 1438-2385
ou:eid
- 2-s2.0-85133633721
dcterms:creator
- Jiménez A.
bibo:doi
- 10.1007/s00217-022-04073-0
fabio:hasPublicationYear
- 2022
vivo:identifier
- 2022-293
bibo:issn
- 1438-2377
bibo:page_range
- 2603-2613
dcterms:publisher
- European Food Research and Technology
ou:tipoPublicacion
- Article
dcterms:title
- Dry-cured loin characterization by ultrasound physicochemical and sensory parameters
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85133633721&origin=inward