@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:urlScopus ; bibo:eissn "1873-7145"; bibo:doi "10.1016/j.foodres.2018.12.025"; vivo:identifier "2019-125"; dcterms:creator "Sánchez-Montero L."; dcterms:title "Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products"; ou:eid "2-s2.0-85059086595"; dcterms:created "2019-07-01T00:00:00"^^xsd:dateTime; ou:bibtex "@article{Córdoba2019,title = {Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products},journal = {Food Research International},year = {2019},volume = {121},pages = {604-611},author = {S{\\'a}nchez-Montero, L. and C{\\'o}rdoba, J.J. and Peromingo, B. and ?lvarez, M. and N{\\'u}{\\~n}ez, F.}}"; dcterms:publisher "Food Research International"; bibo:issn "0963-9969"; ou:urlOrcid ; dcterms:contributor "Sánchez-Montero, L., Córdoba, J.J., Peromingo, B., Álvarez, M., Núñez, F."; vcard:url ; ou:tipoPublicacion "Article"; a ou:Publicacion; bibo:volume "121"; bibo:page_range "604-611"; fabio:hasPublicationYear "2019"; ou:vecesCitado "48"^^xsd:integer; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .