@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"; vivo:identifier "2014-32"; ou:urlScopus ; dcterms:title "Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham"; ou:eid "2-s2.0-84899503126"; ou:bibtex "@article{Estevez2014,title = {Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham},journal = {Meat Science},year = {2014},volume = {97},number = {4},pages = {468-474},author = {Fuentes, V. and Utrera, M. and Est{\\'e}vez, M. and Ventanas, J. and Ventanas, S.}}"; dcterms:creator "Fuentes V."; fabio:hasPublicationYear "2014"; ou:urlOrcid ; vcard:url ; ou:vecesCitado "37"; bibo:issn "0309-1740"; bibo:doi "10.1016/j.meatsci.2013.12.018"; ou:tipoPublicacion "Article"; bibo:page_range "468-474"; a ou:Publicacion; dcterms:publisher "Meat Science"; dcterms:contributor "Fuentes V., Utrera M., Estevez M., Ventanas J., Ventanas S."; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .