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    bibo:page_range "327-336";
    dcterms:creator "Casquete R.";
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    dcterms:title "Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging";
    dcterms:contributor "Casquete R., Fonseca S.C., Pinto R., Castro S.M., Todorov S., Teixeira P., Vaz-Velho M.";
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    ou:bibtex "@article{Casquete2019,title = {Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging},journal = {Food Science and Technology International},year = {2019},volume = {25},number = {4},pages = {327-336},author = {Casquete, R. and Fonseca, S.C. and Pinto, R. and Castro, S.M. and Todorov, S. and Teixeira, P. and Vaz-Velho, M.}}";
    ou:publicadaEnRevista <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2019-3003>.
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