@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 "2005-13"; ou:vecesCitado "201"^^xsd:integer; dcterms:creator "Estévez M."; dcterms:publisher "Journal of Food Science"; dcterms:contributor "Estévez García, Mario, Ventanas Canillas, Sonia, Cava López, Ramón"; ou:eid "2-s2.0-25844517160"; ou:editorial "Institute of Food Technologists, IFT"; dcterms:created "2005-01-01T00:00:00"^^xsd:dateTime; bibo:page_range "c427-c432"; fabio:hasPublicationYear "2005"; ou:urlOrcid ; bibo:volume "70"; ou:urlDialnet ; ou:bibtex "@article{Estevez2005,title = {Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration},journal = {Journal of Food Science},year = {2005},volume = {70},number = {7},author = {Est{\\'e}vez, M. and Ventanas, S. and Cava, R.}}"; vcard:url ; ou:urlScopus ; bibo:issn "0022-1147"; ou:tipoPublicacion "Article"; dcterms:title "Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration"; a ou:Publicacion; dcterms:modified "2024-02-28T00:00:00"^^xsd:dateTime; bibo:doi "10.1111/j.1365-2621.2005.tb11464.x". ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .