@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: . vivo:identifier "2004-26"; dcterms:title "A study of the aroma of fried bacon and fried pork loin"; fabio:hasPublicationYear "2004"; dcterms:contributor "Timón, M.L.; Carrapiso, A.I.; Jurado, Á.; Van De Lagemaat, J."; ou:urlOrcid ; ou:vecesCitado "40"; dcterms:created "2004-01-01T00:00:00"^^xsd:dateTime; dcterms:modified "2022-02-24T00:00:00"^^xsd:dateTime; bibo:volume "84"; ou:urlDialnet ; bibo:page_range "825-831"; dcterms:creator "Timón M.L."; ou:editorial "Society of Chemical Industry, SCI"; ou:eid "2-s2.0-2942599474"; bibo:issn "0022-5142"; ou:urlScopus ; vcard:url ; bibo:doi "10.1002/jsfa.1740"; ou:bibtex "@article{Carrapiso2004,title = {A study of the aroma of fried bacon and fried pork loin},journal = {Journal of the Science of Food and Agriculture},year = {2004},volume = {84},number = {8},pages = {825-831},author = {Tim{\\'o}n, M.L. and Carrapiso, A.I. and Jurado, ?. and Van De Lagemaat, J.}}"; dcterms:publisher "Journal of the Science of Food and Agriculture"; ou:tipoPublicacion "Article"; a ou:Publicacion. ou:tienePublicacion . ou:tienePublicacion .