@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: . bibo:page_range "1721-1728"; ou:vecesCitado "29"^^xsd:integer; bibo:doi "10.1111/j.1365-2621.2009.01987.x"; dcterms:title "Free fatty acids and oxidative changes of a Spanish soft cheese (PDO 'Torta del Casar') during ripening"; ou:eid "2-s2.0-68949103867"; dcterms:contributor "Delgado, F.J., González-Crespo, J., Ladero, L., Cava, R., Ramírez, R."; vcard:url ; ou:openaccess "1"^^xsd:boolean; bibo:eissn "1365-2621"; ou:urlScopus ; ou:bibtex "@article{Cava2009,title = {Free fatty acids and oxidative changes of a Spanish soft cheese (PDO {'}Torta del Casar{'}) during ripening},journal = {International Journal of Food Science and Technology},year = {2009},volume = {44},number = {9},pages = {1721-1728},author = {Delgado, F.J. and Gonz{\\'a}lez-Crespo, J. and Ladero, L. and Cava, R. and Ram{\\'i}rez, R.}}"; bibo:issn "0950-5423"; vivo:identifier "2009-629"; bibo:volume "44"; dcterms:created "2009-01-01T00:00:00"^^xsd:dateTime; dcterms:publisher "International Journal of Food Science and Technology"; dcterms:creator "Delgado F.J."; ou:tipoPublicacion "Article"; a ou:Publicacion; fabio:hasPublicationYear "2009"; ou:urlOrcid ; ou:publicadaEnRevista . ou:tienePublicacion .