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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2013-712> bibo:volume "18";
    ou:urlScopus <https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84886616782&origin=inward>;
    bibo:page_range "12538-12547";
    dcterms:publisher "Molecules";
    vcard:url <https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84886616782&origin=inward>;
    bibo:doi "10.3390/molecules181012538";
    ou:openaccess "1"^^xsd:boolean;
    vivo:identifier "2013-712";
    ou:vecesCitado "49";
    fabio:hasPublicationYear "2013";
    ou:eid "2-s2.0-84886616782";
    dcterms:contributor "Del Pulgar J.S., Roldan M., Ruiz-Carrascal J.";
    bibo:eissn "1420-3049";
    ou:tipoPublicacion "Article";
    a ou:Publicacion;
    dcterms:creator "Del Pulgar J.";
    ou:bibtex "@article{RID:1212131529663-2, title = {Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).}, journal = {Molecules (Basel, Switzerland)}, year = {2013}, author = {Del Pulgar, Jose Sanchez and Roldan, Mar and Ruiz-Carrascal, Jorge}, volume = {18}, number = {10}, pages = {12538-47} }";
    dcterms:title "Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time)";
    ou:publicadaEnRevista <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2013-117>.
<https://opendata.unex.es/recurso/educacion/universidad/personal/a41d29db19e18d74502d880fac8bfec9-jorge-ruiz-carrascal> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2013-712>.