@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: . dcterms:title "Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions"; bibo:doi "10.1007/s00217-004-1115-y"; vcard:url ; dcterms:creator "Andres A.I."; bibo:page_range "30-35"; ou:urlOrcid ; ou:eid "2-s2.0-22644433469"; fabio:hasPublicationYear "2005"; dcterms:contributor "Andres, A.I., Ventanas, S., Ventanas, J., Cava, R., Ruiz, J."; dcterms:publisher "European Food Research and Technology"; ou:vecesCitado "55"^^xsd:integer; vivo:identifier "2005-116"; ou:bibtex "@article { ventanas2005,title = {Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions},journal = {European Food Research and Technology},year = {2005},volume = {221},number = {1-2},pages = {30-35},author = {Andres, A.I. and Ventanas, S. and Ventanas, J. and Cava, R. and Ruiz, J.}}"; bibo:issn "1438-2377"; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:urlScopus ; bibo:volume "221". ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .