@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 "36"^^xsd:integer; ou:urlOrcid ; dcterms:contributor "Delgado-Martínez, F.J., Carrapiso, A.I., Contador, R., Ramírez, M.R."; dcterms:title "Volatile compounds and sensory changes after high pressure processing of mature “Torta del Casar” (raw ewe's milk cheese) during refrigerated storage"; ou:urlScopus ; bibo:volume "52"; bibo:page_range "34-41"; vivo:identifier "2019-83"; dcterms:publisher "Innovative Food Science and Emerging Technologies"; dcterms:created "2019-03-01T00:00:00"^^xsd:dateTime; bibo:doi "10.1016/j.ifset.2018.11.004"; dcterms:creator "Delgado-Martínez F.J."; ou:eid "2-s2.0-85058413851"; ou:tipoPublicacion "Article"; a ou:Publicacion; vcard:url ; ou:bibtex "@article{Carrapiso2019,title = {Volatile compounds and sensory changes after high pressure processing of mature ?Torta del Casar? (raw ewe{'}s milk cheese) during refrigerated storage},journal = {Innovative Food Science and Emerging Technologies},year = {2019},volume = {52},pages = {34-41},author = {Delgado-Mart{\\'i}nez, F.J. and Carrapiso, A.I. and Contador, R. and Ram{\\'i}rez, M.R.}}"; bibo:issn "1466-8564"; fabio:hasPublicationYear "2019"; ou:publicadaEnRevista , . ou:tienePublicacion .