The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products

Literals

• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85141841931&origin=inward
• fabio:hasPublicationYear
  • 2022
• bibo:eissn
  • 2304-8158
• ou:eid
  • 2-s2.0-85141841931
• dcterms:creator
  • Carrapiso A.I.
• dcterms:contributor
  • Carrapiso A.I.; Otero-Bazago E.M.; Gil-Amado J.A.; Martin L.
• bibo:doi
  • 10.3390/foods11213394
• vivo:identifier
  • 2022-83
• dcterms:publisher
  • Foods
• ou:tipoPublicacion
  • Article
• dcterms:title
  • The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85141841931&origin=inward
• ou:urlOrcid
  • https://doi.org/10.3390/foods11213394
• bibo:volume
  • 11

Typed Literals

• dcterms:created
  • 2022-11-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 3 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • Foods

Inverse Relations

• Has related: ou:tienePublicacion
  • ANA ISABEL CARRAPISO MARTÍNEZ
  • LOURDES MARTÍN CÁCERES