@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"; vivo:identifier "2015-753"; bibo:volume "21"; dcterms:creator "Roldán M."; ou:bibtex "@article{Antequera2015,title = {Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature},journal = {Food Science and Technology International},year = {2015},volume = {21},number = {7},pages = {512-522},author = {Rold{\\'a}n, M. and Antequera, T. and Hern{\\'a}ndez, A. and Ruiz, J.}}"; ou:urlOrcid ; dcterms:contributor "Roldan M., Antequera T., Hernandez A., Ruiz J."; ou:urlScopus ; bibo:page_range "512-522"; fabio:hasPublicationYear "2015"; bibo:eissn "1532-1738"; vcard:url ; ou:urlDialnet ; ou:vecesCitado "28"^^xsd:integer; ou:editorial "Consejo Superior de Investigaciones Científicas (CSIC)"; bibo:doi "10.1177/1082013214552861"; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:eid "2-s2.0-84960326571"; dcterms:title "Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature"; bibo:issn "1082-0132"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .