@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: . bibo:doi "10.1016/s0308-8146(03)00243-7"; dcterms:publisher "Food Chemistry"; fabio:hasPublicationYear "2004"; bibo:issn "0308-8146"; ou:bibtex "@article{RID:1007141029269-115, title = {Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions}, journal = {Food Chemistry}, year = {2004}, author = {Andres, A. I. and Cava, R. and Ventanas, J. and Muriel, E. and Ruiz, J.}, volume = {84}, number = {3}, pages = {375-381} }"; ou:vecesCitado "147"^^xsd:integer; bibo:volume "84"; ou:eid "2-s2.0-0242522291"; ou:urlOrcid ; vivo:identifier "2004-269"; vcard:url ; dcterms:creator "Andrés A."; dcterms:title "Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions"; bibo:page_range "375-381"; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:urlScopus ; dcterms:contributor "Andres, A. I., Cava, R., Ventanas, J., Muriel, E., Ruiz, J.". ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .