High-pressure processing applied to sliced dry-cured Iberian loin: Effect of category, company, and storage temperature

Literals

• bibo:doi
  • 10.1002/fsn3.3507
• dcterms:contributor
• bibo:eissn
  • 2048-7177
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85162229854&origin=inward
• dcterms:publisher
  • Food Science and Nutrition
• dcterms:creator
  • Carrapiso A.I.
• dcterms:title
  • High-pressure processing applied to sliced dry-cured Iberian loin: Effect of category, company, and storage temperature
• ou:eid
  • 2-s2.0-85162229854
• ou:tipoPublicacion
  • Article
• bibo:page_range
  • 5512-5522
• vivo:identifier
  • 2023-2080
• fabio:hasPublicationYear
  • 2023
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85162229854&origin=inward
• ou:vecesCitado
  • 4
• bibo:volume
  • 11

Typed Literals

• dcterms:created
  • 2023-09-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)

Relations

• ou:publicadaEnRevista
  • Food Science & Nutrition
  • Food Science and Nutrition

Inverse Relations

• Has related: ou:tienePublicacion
  • ANA ISABEL CARRAPISO MARTÍNEZ