Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers

Literals

• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85175167779&origin=inward
• vivo:identifier
  • 2023-3781
• ou:eid
  • 2-s2.0-85175167779
• fabio:hasPublicationYear
  • 2023
• bibo:doi
  • 10.3390/foods12203820
• bibo:eissn
  • 2304-8158
• dcterms:contributor
  • Timon M.L., Palacios I., Lopez-Parra M., Delgado-Adamez J., Ramirez R.
• dcterms:creator
  • Timón M.L.
• dcterms:publisher
  • Foods
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers
• ou:urlOrcid
  • https://doi.org/10.3390/foods12203820
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85175167779&origin=inward
• ou:vecesCitado
  • 3
• bibo:volume
  • 12

Typed Literals

• ou:openaccess
  • True (xsd:boolean)

Relations

• ou:publicadaEnRevista
  • Foods

Inverse Relations

• Has related: ou:tienePublicacion
  • MARÍA LUISA TIMÓN ANDRADA