@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: . vcard:url ; bibo:doi "10.1016/j.meatsci.2013.10.010"; dcterms:creator "Fuentes V."; ou:vecesCitado "34"^^xsd:integer; fabio:hasPublicationYear "2014"; dcterms:title "The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs"; ou:eid "2-s2.0-84887140633"; ou:urlScopus ; vivo:identifier "2014-35"; dcterms:contributor "Fuentes V., Ventanas S., Ventanas J., Estevez M."; bibo:issn "0309-1740"; ou:bibtex "@article{Estevez2014,title = {The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian?Duroc crossbred pigs},journal = {Meat Science},year = {2014},volume = {96},number = {1},pages = {737-743},author = {Fuentes, V. and Ventanas, S. and Ventanas, J. and Est{\\'e}vez, M.}}"; ou:tipoPublicacion "Article"; a ou:Publicacion; dcterms:publisher "Meat Science"; bibo:page_range "737-743"; ou:urlOrcid ; bibo:volume "96"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .