@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: . ou:vecesCitado "8"; ou:urlScopus ; dcterms:contributor "Xiang C., Ruiz-Carrascal J., Petersen M.A., Karlsson A.H."; dcterms:title "Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds"; fabio:hasPublicationYear "2017"; bibo:doi "10.1016/j.meatsci.2017.03.009"; ou:bibtex "@article{Xiang_2017, doi = {10.1016/j.meatsci.2017.03.009}, url = {https://doi.org/10.1016%2Fj.meatsci.2017.03.009}, year = 2017, month = {aug}, publisher = {Elsevier {BV}}, volume = {130}, pages = {1--6}, author = {Chen Xiang and Jorge Ruiz-Carrascal and Mikael A. Petersen and Anders H. Karlsson}, title = {Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds}, journal = {Meat Science} }"; vcard:url ; bibo:page_range "1-6"; ou:eid "2-s2.0-85015956526"; bibo:issn "0309-1740"; bibo:volume "130"; ou:tipoPublicacion "Article"; a ou:Publicacion; dcterms:publisher "Meat Science"; vivo:identifier "2017-781"; dcterms:creator "Xiang C."; ou:publicadaEnRevista . ou:tienePublicacion .