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    dcterms:title "Evolution of Free Amino Acids and Amines during Ripening of Iberian Cured Ham";
    bibo:eissn "1520-5118";
    ou:vecesCitado "128";
    bibo:doi "10.1021/jf00046a040";
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    bibo:page_range "2296-2301";
    dcterms:creator "Córdoba J.";
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    bibo:volume "42";
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    dcterms:publisher "Journal of Agricultural and Food Chemistry";
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    ou:bibtex "@article{Córdoba1994,title = {Evolution of Free Amino Acids and Amines during Ripening of Iberian Cured Ham},journal = {Journal of Agricultural and Food Chemistry},year = {1994},volume = {42},number = {10},pages = {2296-2301},author = {C{\\'o}rdoba, J.J. and Rojas, T.A. and Gonz{\\'a}lez, C.G. and Barroso, J.V. and Bote, C.L. and Asensio, M.A.}}";
    ou:tipoPublicacion "Article";
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    dcterms:contributor "Córdoba, J.J., Rojas, T.A., González, C.G., Barroso, J.V., Bote, C.L., Asensio, M.A.".
<https://opendata.unex.es/recurso/educacion/universidad/personal/0f57158dbd723569a357dd53428679ff-juan-jose-cordoba-ramos> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/1994-5>.
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