@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: . ou:eid "2-s2.0-69549089898"; ou:bibtex "@article{Petrón2009,title = {Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs},journal = {Meat Science},year = {2009},volume = {83},number = {3},pages = {431-437},author = {Broncano, J.M. and Petr{\\'o}n, M.J. and Parra, V. and Tim{\\'o}n, M.L.}}"; vivo:identifier "2009-581"; dcterms:title "Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs"; dcterms:creator "Broncano J.M."; bibo:doi "10.1016/j.meatsci.2009.06.021"; bibo:volume "83"; ou:urlScopus ; dcterms:contributor "Broncano, J.M., Petrón, M.J., Parra, V., Timón, M.L."; bibo:page_range "431-437"; ou:vecesCitado "159"^^xsd:integer; bibo:issn "0309-1740"; ou:tipoPublicacion "Article"; a ou:Publicacion; dcterms:publisher "Meat Science"; vcard:url ; ou:urlOrcid ; fabio:hasPublicationYear "2009"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .