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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2021-1137> dcterms:contributor "Araya-Morice, A.; De Gobba, C.; Lametsch, R.; Ruiz-Carrascal, J.";
    fabio:hasPublicationYear "2021";
    bibo:doi "10.1007/s00217-021-03769-z";
    vcard:url <http://www.scopus.com/inward/record.url?eid=2-s2.0-85106406907&partnerID=MN8TOARS>;
    vivo:identifier "2021-1137";
    dcterms:publisher "European Food Research and Technology";
    bibo:issn "1438238514382377";
    ou:bibtex "@article{Ruiz Carrascal2021,title = {Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and ?-glutamyl kokumi peptides content in dry fermented sausages},journal = {European Food Research and Technology},year = {2021},volume = {247},number = {8},pages = {2027-2037},author = {Araya-Morice, A. and De Gobba, C. and Lametsch, R. and Ruiz-Carrascal, J.}}";
    ou:eid "2-s2.0-85106406907";
    ou:tipoPublicacion "Article";
    a ou:Publicacion;
    ou:urlOrcid <http://www.scopus.com/inward/record.url?eid=2-s2.0-85106406907&partnerID=MN8TOARS>;
    dcterms:title "Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages".
<https://opendata.unex.es/recurso/educacion/universidad/personal/a41d29db19e18d74502d880fac8bfec9-jorge-ruiz-carrascal> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2021-1137>.