@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 "17"^^xsd:integer; fabio:hasPublicationYear "2021"; vivo:identifier "2021-66"; vcard:url ; bibo:volume "10"; dcterms:title "Sensory characterization of iberian dry-cured loins by using check-all-that-apply (CATA) analysis and multiple-intake temporal dominance of sensations (TDS)"; dcterms:publisher "Foods". ou:tienePublicacion . dcterms:creator "González-Mohino A."; bibo:eissn "2304-8158"; ou:openaccess "1"^^xsd:boolean; bibo:doi "10.3390/foods10091983"; ou:eid "2-s2.0-85113942994"; ou:urlOrcid ; dcterms:contributor "Gonzalez-Mohino A., Ventanas S., Estevez M., Olegario L.S."; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:urlScopus ; ou:bibtex "@article{Gonz_lez_Mohino_2021, doi = {10.3390/foods10091983}, url = {https://doi.org/10.3390%2Ffoods10091983}, year = 2021, month = {aug}, publisher = {{MDPI} {AG}}, volume = {10}, number = {9}, pages = {1983}, author = {Alberto Gonz{\\'{a}}lez-Mohino and Sonia Ventanas and Mario Est{\\'{e}}vez and Lary Souza Olegario}, title = {Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply ({CATA}) Analysis and Multiple-Intake Temporal Dominance of Sensations ({TDS})}, journal = {Foods} }"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .