@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:urlOrcid ; ou:vecesCitado "18"^^xsd:integer; ou:eid "2-s2.0-85071636171"; vivo:identifier "2020-96"; dcterms:creator "Carrapiso A.I."; ou:bibtex "@article{Carrapiso2020,title = {Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig},journal = {Meat Science},year = {2020},volume = {159},author = {Carrapiso, A.I. and Tejeda, J.F. and Noguera, J.L. and Ib{\\'a}{\\~n}ez-Escriche, N. and Gonz{\\'a}lez, E.}}"; vcard:url ; dcterms:created "2020-01-01T00:00:00"^^xsd:dateTime; ou:openaccess "1"^^xsd:boolean; bibo:volume "159"; bibo:doi "10.1016/j.meatsci.2019.107933"; bibo:issn "0309-1740"; ou:urlScopus ; ou:tipoPublicacion "Article"; a ou:Publicacion; dcterms:publisher "Meat Science"; fabio:hasPublicationYear "2020"; dcterms:contributor "Carrapiso A.I.; Tejeda J.F.; Noguera J.L.; Ibanez-Escriche N.; Gonzalez E."; dcterms:title "Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .