@prefix config: . @prefix meta: . @prefix rdf: . @prefix rdfs: . @prefix xsd: . @prefix owl: . @prefix dc: . @prefix dcmitype: . @prefix dcterms: . @prefix foaf: . @prefix geo: . @prefix om: . @prefix locn: . @prefix schema: . @prefix skos: . @prefix dbpedia: . @prefix p: . @prefix yago: . @prefix units: . @prefix geonames: . @prefix prv: . @prefix prvTypes: . @prefix doap: . @prefix void: . @prefix ir: . @prefix ou: . @prefix teach: . @prefix time: . @prefix datex: . @prefix aiiso: . @prefix vivo: . @prefix bibo: . @prefix fabio: . @prefix vcard: . @prefix swrcfe: . @prefix frapo: . @prefix org: . @prefix ei2a: . @prefix pto: . ou:eid "2-s2.0-0037081628"; bibo:page_range "186-191"; ou:editorial "John Wiley & Sons (USA)"; vcard:url ; bibo:doi "10.1002/jsfa.1017"; dcterms:modified "2022-02-24T00:00:00"^^xsd:dateTime; dcterms:title "Composition of subcutaneous fat from dry-cured iberian hams as influenced by pig feeding"; ou:vecesCitado "27"; dcterms:creator "Timón M.L."; vivo:identifier "2002-181"; bibo:issn "0022-5142"; ou:urlScopus ; bibo:volume "82"; fabio:hasPublicationYear "2002"; ou:urlOrcid ; dcterms:contributor "Timón, M.L.; Martín, L.; Petrón, M.J.; Jurado, Á.; García, C."; dcterms:publisher "Journal of the Science of Food and Agriculture"; ou:bibtex "@article { martn2002,title = {Composition of subcutaneous fat from dry-cured iberian hams as influenced by pig feeding},journal = {Journal of the Science of Food and Agriculture},year = {2002},volume = {82},number = {2},pages = {186-191},author = {Timón, M.L. and Martín, L. and Petrón, M.J. and Jurado, Á. and García, C.}}"; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:urlDialnet ; dcterms:created "2002-01-15T00:00:00"^^xsd:dateTime. ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .