@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:contributor "Lorido L., Pizarro E., Estevez M., Ventanas S."; vcard:url ; ou:vecesCitado "27"^^xsd:integer; dcterms:creator "Lorido L."; ou:bibtex "@article{Lorido_2019, doi = {10.1016/j.meatsci.2018.11.015}, url = {https://doi.org/10.1016%2Fj.meatsci.2018.11.015}, year = 2019, month = {mar}, publisher = {Elsevier {BV}}, volume = {149}, pages = {126--133}, author = {Laura Lorido and Elisa Pizarro and Mario Est{\\'{e}}vez and Sonia Ventanas}, title = {Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach}, journal = {Meat Science} }"; vivo:identifier "2019-73"; ou:eid "2-s2.0-85057326638"; ou:urlOrcid ; bibo:page_range "126-133"; bibo:volume "149"; ou:urlScopus ; dcterms:title "Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach"; bibo:issn "0309-1740"; ou:tipoPublicacion "Article"; a ou:Publicacion; bibo:doi "10.1016/j.meatsci.2018.11.015"; dcterms:publisher "Meat Science"; fabio:hasPublicationYear "2019"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .