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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2009-628> dcterms:creator "Cava R.";
    dcterms:title "Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage";
    bibo:doi "10.1016/j.ifset.2009.04.006";
    bibo:volume "10";
    vivo:identifier "2009-628";
    ou:urlOrcid <http://www.scopus.com/inward/record.url?eid=2-s2.0-69249211241&partnerID=MN8TOARS>;
    dcterms:publisher "Innovative Food Science and Emerging Technologies";
    ou:eid "2-s2.0-69249211241";
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    dcterms:created "2009-01-01T00:00:00"^^xsd:dateTime;
    bibo:page_range "495-499";
    ou:tipoPublicacion "Article";
    a ou:Publicacion;
    dcterms:contributor "Cava, R.; Tárrega, R.; Ramírez, R.; Carrasco, J.A.";
    ou:vecesCitado "20"^^xsd:integer;
    bibo:issn "1466-8564";
    vcard:url <https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=69249211241&origin=inward>;
    ou:bibtex "@article{Cava2009,title = {Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5~kGy and 10~kGy) during refrigerated storage},journal = {Innovative Food Science and Emerging Technologies},year = {2009},volume = {10},number = {4},pages = {495-499},author = {Cava, R. and T{\\'a}rrega, R. and Ram{\\'i}rez, R. and Carrasco, J.A.}}";
    fabio:hasPublicationYear "2009";
    ou:publicadaEnRevista <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2009-7298>, <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2009-7298>.
<https://opendata.unex.es/recurso/educacion/universidad/personal/cf74fd658fc7c03c8559b6fec0d49b9b-ramon-cava-lopez> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2009-628>.