@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: . dcterms:publisher "Food Science and Technology International"; dcterms:created "2015-10-01T00:00:00"^^xsd:dateTime; bibo:volume "21"; ou:vecesCitado "4"; ou:bibtex "@article{Pérez-Palacios2015,title = {Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage},journal = {Food Science and Technology International},year = {2015},volume = {21},number = {7},pages = {503-511},author = {Medina, M. and Antequera, T. and Ruiz, J. and Jim{\\'e}nez-Mart{\\'i}n, E. and P{\\'e}rez-Palacios, T.}}"; dcterms:creator "Medina M."; dcterms:title "Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage"; fabio:hasPublicationYear "2015"; bibo:eissn "1532-1738"; dcterms:contributor "Medina, M.; Antequera, T.; Ruiz, J.; Jiménez-Martín, E.; Pérez-Palacios, T."; ou:eid "2-s2.0-84960405678"; bibo:page_range "503-511"; vcard:url ; vivo:identifier "2015-197"; ou:urlOrcid ; ou:tipoPublicacion "Article"; a ou:Publicacion; bibo:doi "10.1177/1082013214551653"; ou:urlScopus ; bibo:issn "1082-0132"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .