Key aroma components of a dry-cured sausage with high fat content (sobrassada)

4

Bibliographic Details
Authors: Gianelli, M. P., Olivares, A., Flores, M.
Format: article
Status:Published version
Publication Date:2011
Country:Chile
Language:English
OAI Identifier:oai:repositorio.anid.cl:10533/138293
Online Access:https://hdl.handle.net/10533/138293
Access Level:Open access
id CL_42cb98bf89637eae978f829a239d8d9a
oai_identifier_str oai:repositorio.anid.cl:10533/138293
network_acronym_str CL
network_name_str Chile
repository_id_str
spelling Flores, M.Olivares, A.Gianelli, M. P.201110.1177/1082013210368557https://hdl.handle.net/10533/138293http://purl.org/coar/access_right/c_abf2Key aroma components of a dry-cured sausage with high fat content (sobrassada)gbrLONDONGianelli, M. P.Olivares, A.Flores, M.2016-12-05T14:54:59Z2022-07-06T17:20:33Z2016-12-05T14:54:59Z2022-07-06T17:20:33Z20114FONDECYTmflores@iata.csic.es1FONDECYT171107012811070128virtual::44179-1WOS:0002878471000081082-0132https://hdl.handle.net/10533/138293engSAGE PUBLICATIONS LTDinstname: Conicytreponame: Repositorio Digital RI2.0instname: Conicytreponame: Repositorio Digital RI2.010.1177/1082013210368557info:eu-repo/grantAgreement/Fondecyt/11070128info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477https://doi.org/10.1177/1082013210368557info:eu-repo/semantics/openAccessKey aroma components of a dry-cured sausage with high fat content (sobrassada)FOOD SCIENCE AND TECHNOLOGY INTERNATIONALFOOD SCI TECHNOL INTArticuloinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttps://hdl.handle.net/10533/138293FONDECYThttp://purl.org/coar/resource_type/c_2df8fbb15f77a06a-e4e3-40ae-a2a4-a3bf903f55bbvirtual::44179-15f77a06a-e4e3-40ae-a2a4-a3bf903f55bbvirtual::44179-110533/138293oai:repositorio.anid.cl:10533/1382932023-07-24 15:41:46.724https://repositorio.anid.clRepositorio ANIDaletelier@anid.cl
dc.title.none.fl_str_mv Key aroma components of a dry-cured sausage with high fat content (sobrassada)
dc.title.journal.none.fl_str_mv FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
dc.title.journalabbreviation.none.fl_str_mv FOOD SCI TECHNOL INT
title Key aroma components of a dry-cured sausage with high fat content (sobrassada)
spellingShingle Key aroma components of a dry-cured sausage with high fat content (sobrassada)
Gianelli, M. P.
title_short Key aroma components of a dry-cured sausage with high fat content (sobrassada)
title_full Key aroma components of a dry-cured sausage with high fat content (sobrassada)
title_fullStr Key aroma components of a dry-cured sausage with high fat content (sobrassada)
title_full_unstemmed Key aroma components of a dry-cured sausage with high fat content (sobrassada)
title_sort Key aroma components of a dry-cured sausage with high fat content (sobrassada)
dc.creator.none.fl_str_mv Gianelli, M. P.
Olivares, A.
Flores, M.
author Gianelli, M. P.
author_facet Gianelli, M. P.
Olivares, A.
Flores, M.
author_role author
author2 Olivares, A.
Flores, M.
author2_role author
author
description 4
publishDate 2011
dc.date.issued.none.fl_str_mv 2011
dc.date.accessioned.none.fl_str_mv 2016-12-05T14:54:59Z
2022-07-06T17:20:33Z
dc.date.available.none.fl_str_mv 2016-12-05T14:54:59Z
2022-07-06T17:20:33Z
dc.type.none.fl_str_mv Articulo
dc.type.driver.none.fl_str_mv info:eu-repo/semantics/article
dc.type.openaire.none.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.folio.none.fl_str_mv 11070128
11070128
dc.identifier.idwos.none.fl_str_mv WOS:000287847100008
dc.identifier.issn.none.fl_str_mv 1082-0132
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/10533/138293
identifier_str_mv 11070128
WOS:000287847100008
1082-0132
url https://hdl.handle.net/10533/138293
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv instname: Conicyt
reponame: Repositorio Digital RI2.0
instname: Conicyt
reponame: Repositorio Digital RI2.0
dc.relation.doi.none.fl_str_mv 10.1177/1082013210368557
dc.relation.projectid.none.fl_str_mv info:eu-repo/grantAgreement/Fondecyt/11070128
dc.relation.set.none.fl_str_mv info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relation.uri.none.fl_str_mv https://doi.org/10.1177/1082013210368557
dc.rights.driver.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.coverage.spatial.none.fl_str_mv LONDON
dc.publisher.none.fl_str_mv SAGE PUBLICATIONS LTD
publisher.none.fl_str_mv SAGE PUBLICATIONS LTD
repository.name.fl_str_mv Repositorio ANID
repository.mail.fl_str_mv aletelier@anid.cl
_version_ 1843518729530376192
score 15,811543

Similar Items