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    dcterms:title "Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham";
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    bibo:doi "10.1016/j.meatsci.2012.11.017";
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    dcterms:contributor "Fuentes V., Ventanas J., Morcuende D., Ventanas S.";
    ou:publicadaEnRevista <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2013-4370>.
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