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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2020-4884> dcterms:title "Innovation in sensory assessment of meat and meat products";
    ou:urlScopus <https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85081897015&origin=inward>;
    dcterms:contributor "Ventanas, Sonia, Gonzalez-Mohino, Alberto, Estevez, Mario, Carvalho, Leila";
    dcterms:publisher "Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies";
    dcterms:creator "Ventanas S.";
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    ou:urlOrcid <http://www.scopus.com/inward/record.url?eid=2-s2.0-85081897015&partnerID=MN8TOARS>;
    bibo:page_range "393-418";
    bibo:isbn "9780128192337";
    dcterms:created "2019-01-01T00:00:00"^^xsd:dateTime;
    bibo:doi "10.1016/b978-0-12-819233-7.00021-5";
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    ou:bibtex "@article{Estevez2019,title = {Innovation in sensory assessment of meat and meat products},journal = {Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies},year = {2019},pages = {393-418},author = {Ventanas, S. and Gonz{\\'a}lez-Mohino, A. and Est{\\'e}vez, M. and Carvalho, L.}}".
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