@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 "Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham"; dcterms:created "2007-09-01T00:00:00"^^xsd:dateTime; ou:urlScopus ; ou:vecesCitado "45"^^xsd:integer; dcterms:creator "Andres A."; vcard:url ; bibo:eissn "1438-2385"; ou:bibtex "@article { ventanas2007,title = {Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham},journal = {European Food Research and Technology},year = {2007},volume = {225},number = {5-6},pages = {677-684},author = {Andres, A.I. and Cava, R. and Ventanas, S. and Muriel, E. and Ruiz, J.}}"; bibo:page_range "677-684"; dcterms:contributor "Andres, A.I., Cava, R., Ventanas, S., Muriel, E., Ruiz, J."; bibo:doi "10.1007/s00217-006-0465-z"; dcterms:publisher "European Food Research and Technology"; vivo:identifier "2007-143"; ou:urlOrcid ; bibo:issn "1438-2377"; bibo:volume "225"; fabio:hasPublicationYear "2007"; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:eid "2-s2.0-34547597955". ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .