@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:eid "2-s2.0-85093522584"; vcard:url ; dcterms:title "Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages"; ou:bibtex "@article{_lvarez_2020, doi = {10.3390/foods9101505}, url = {https://doi.org/10.3390%2Ffoods9101505}, year = 2020, month = {oct}, publisher = {{MDPI} {AG}}, volume = {9}, number = {10}, pages = {1505}, author = {Micaela {\\'{A}}lvarez and Mar{\\'{\\i}}a J. Andrade and Carmen Garc{\\'{\\i}}a and Juan J. Rond{\\'{a}}n and F{\\'{e}}lix N{\\'{u}}{\\~{n}}ez}, title = {Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages}, journal = {Foods}}"; vivo:identifier "2020-4967"; bibo:volume "9"; dcterms:creator "Álvarez M."; bibo:eissn "2304-8158"; ou:openaccess "1"^^xsd:boolean; bibo:doi "10.3390/foods9101505"; ou:vecesCitado "28"^^xsd:integer; ou:urlOrcid ; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:urlScopus ; fabio:hasPublicationYear "2020"; dcterms:contributor "Micaela Álvarez, María J. Andrade, Carmen García, Juan J. Rondán, Félix Núñez"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .