Electron beam treatment and storage on colour and lipid oxidation of dry-cured Iberian ham slices

Literals

• ou:vecesCitado
  • 0
• dcterms:creator
  • Cava R.
• dcterms:contributor
• ou:eid
  • 2-s2.0-85201248203
• fabio:hasPublicationYear
  • 2023
• vivo:identifier
  • 2023-5853
• bibo:isbn
  • 9789086860104,9789086865796
• bibo:page_range
  • 607-608
• dcterms:publisher
  • 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
• ou:tipoPublicacion
  • Book Chapter
• dcterms:title
  • Electron beam treatment and storage on colour and lipid oxidation of dry-cured Iberian ham slices
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85201248203&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85201248203&origin=inward

Typed Literals

• dcterms:created
  • 2023-08-28T00:00:00 (xsd:dateTime)

Inverse Relations

• Has related: ou:tienePublicacion
  • DAVID MORCUENDE SÁNCHEZ
  • RAMÓN CAVA LÓPEZ