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    bibo:doi "10.1111/1750-3841.16659";
    dcterms:publisher "Journal of Food Science";
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    dcterms:created "2023-07-01T00:00:00"^^xsd:dateTime;
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    dcterms:creator "Aleman R.S.";
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    vcard:url <https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85162846740&origin=inward>;
    bibo:volume "88";
    dcterms:title "Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent";
    fabio:hasPublicationYear "2023";
    bibo:issn "0022-1147";
    ou:tipoPublicacion "Article";
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    ou:publicadaEnRevista <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2023-13593>.
<https://opendata.unex.es/recurso/educacion/universidad/personal/3e5864bed0e58884a7e0aded3b362939-ismael-montero-fernandez> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2023-5719>.