@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:contributor "Rodriguez-Carpena, J. G., Morcuende, D., Estevez, M."; bibo:volume "89"; ou:bibtex "@article{Estevez2011,title = {Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage},journal = {Meat Science},year = {2011},volume = {89},number = {2},pages = {166-173},author = {Rodr{\\'i}guez-Carpena, J.G. and Morcuende, D. and Est{\\'e}vez, M.}}"; ou:urlScopus ; bibo:page_range "166-173"; bibo:doi "10.1016/j.meatsci.2011.04.013"; ou:eid "2-s2.0-79958752711"; dcterms:created "2011-10-01T00:00:00"^^xsd:dateTime; ou:urlOrcid ; dcterms:title "Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage"; vivo:identifier "2011-50"; fabio:hasPublicationYear "2011"; ou:vecesCitado "200"^^xsd:integer; bibo:issn "0309-1740"; vcard:url ; ou:tipoPublicacion "Article"; a ou:Publicacion; dcterms:creator "Rodríguez-Carpena J.G."; dcterms:publisher "Meat Science"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .