@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 ; dcterms:title "Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions"; ou:urlOrcid ; ou:editorial "John Wiley & Sons (USA)"; ou:bibtex "@article{Caballero2018,title = {Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions},journal = {Journal of the Science of Food and Agriculture},year = {2018},volume = {98},number = {11},pages = {4227-4236},author = {Gonz{\\'a}lez-Mohino, A. and Antequera, T. and Ventanas, S. and Caballero, D. and Mir-Bel, J. and P{\\'e}rez-Palacios, T.}}"; ou:eid "2-s2.0-85044220912"; bibo:volume "98"; vivo:identifier "2018-246"; ou:urlDialnet ; dcterms:contributor "Gonzalez-Mohino A., Antequera T., Ventanas S., Caballero D., Mir-Bel J., Perez-Palacios T."; bibo:eissn "1097-0010"; dcterms:creator "González-Mohino A."; bibo:issn "0022-5142"; ou:urlScopus ; bibo:page_range "4227-4236"; ou:vecesCitado "21"; fabio:hasPublicationYear "2018"; dcterms:publisher "Journal of the Science of Food and Agriculture"; bibo:doi "10.1002/jsfa.8944"; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .