Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)

Literals

• dcterms:contributor
  • DArrigo M.; Petron M.J.; Delgado-Adamez J.; Garcia-Parra J.J.; Martin-Mateos M.J.; Ramirez-Bernabe M.R.
• dcterms:title
  • Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)
• dcterms:creator
  • D’Arrigo M.
• dcterms:publisher
  • Foods
• fabio:hasPublicationYear
  • 2024
• bibo:eissn
  • 2304-8158
• vivo:identifier
  • 2024-3980
• ou:eid
  • 2-s2.0-85206574704
• bibo:doi
  • 10.3390/foods13193133
• ou:tipoPublicacion
  • Article
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85206574704&origin=inward
• ou:urlOrcid
  • https://doi.org/10.3390/foods13193133
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85206574704&origin=inward
• bibo:volume
  • 13

Typed Literals

• dcterms:created
  • 2024-10-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 4 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • Foods

Inverse Relations

• Has related: ou:tienePublicacion
  • MARÍA JESÚS PETRÓN TESTÓN