@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:volume "97"; ou:urlOrcid ; dcterms:creator "Roldán M."; dcterms:created "2014-05-01T00:00:00"^^xsd:dateTime; ou:eid "2-s2.0-84893748223"; fabio:hasPublicationYear "2014"; ou:vecesCitado "46"^^xsd:integer; bibo:doi "10.1016/j.meatsci.2014.01.012"; ou:urlScopus ; bibo:page_range "69-75"; vcard:url ; dcterms:title "Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins"; ou:bibtex "@article{Pérez-Palacios2014,title = {Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins},journal = {Meat Science},year = {2014},volume = {97},number = {1},pages = {69-75},author = {Rold{\\'a}n, M. and Antequera, T. and P{\\'e}rez-Palacios, T. and Ruiz, J.}}"; vivo:identifier "2014-171"; bibo:issn "0309-1740"; ou:tipoPublicacion "Article"; a ou:Publicacion; dcterms:publisher "Meat Science"; dcterms:contributor "Roldan M.; Antequera T.; Perez-Palacios T.; Ruiz J."; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .