@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:vecesCitado "6"; ou:urlScopus ; ou:bibtex "@article{Pérez-Palacios2011,title = {Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin},journal = {Food Chemistry},year = {2011},volume = {124},number = {2},pages = {518-526},author = {Martin, D. and Antequera, T. and Muriel, E. and Perez-Palacios, T. and Ruiz, J.}}"; bibo:volume "124"; dcterms:creator "Martin D."; dcterms:publisher "Food Chemistry"; bibo:issn "0308-8146"; ou:eid "2-s2.0-77955772259"; dcterms:title "Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin"; bibo:page_range "518-526"; vivo:identifier "2011-163"; ou:urlOrcid ; vcard:url ; fabio:hasPublicationYear "2011"; dcterms:contributor "Martin D., Antequera T., Muriel E., Perez-Palacios T., Ruiz J."; ou:tipoPublicacion "Article"; a ou:Publicacion; bibo:doi "10.1016/j.foodchem.2010.06.063"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .