About: Classifying different Iberian pig genetic lines by applying chemical-instrumental parameters of dry-cured Iberian shoulders

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An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

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rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в листопаді 2018 (uk) article scientifique publié en 2018 (fr) im November 2018 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q58559741-417AB4CD-E80B-46C9-81E2-335E78715B10
publication date	2018-11-01 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q58559741-1D3E0CD6-C08F-437A-A614-4AC04D9E9AC7
language of work or name	English
exact match	wds:Q58559741-6578F138-0240-4767-9769-62F4E31557BD
exact match	https://scigraph.springernature.com/pub.10.1007/s13197-018-3396-3
cites work	wds:Q58559741-174C1359-91B3-4045-8EEF-EB9058577864 wds:Q58559741-2115261A-F669-47B1-971C-175729EA6B5B wds:Q58559741-37C72DB5-0BD4-4F6B-A346-BE495D66FC6D wds:Q58559741-465C4562-BDF9-41A8-A623-3376B6520368 wds:Q58559741-4BA3FE13-75A5-4464-9EA0-0D6C3183AC51 wds:Q58559741-4C380675-15D7-4549-92AE-00D3FB3DD639 wds:Q58559741-6961C6F1-DDA6-49B9-A68F-9FAC9F535358 wds:Q58559741-9729DBE9-7982-425C-88A8-893F18EBD5EE wds:Q58559741-A7BBBFEF-47BC-4B3F-8BAF-AB630F4A1B00 wds:Q58559741-ED8A77B4-EE8C-48E9-B827-21E8D405218F
cites work	Analysis of meal patterns with the use of supervised data mining techniques--artificial neural networks and decision trees Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage. Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits. Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background. Genetic parameters and crossbreeding effects of fat deposition and fatty acid profiles in Iberian pig lines. Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage. Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders Meat quality characteristics in different lines of Iberian pigs
author name string	wds:Q58559741-31014D91-DE71-44FE-91C2-43B19AAD24A8 wds:Q58559741-409F2080-C3D4-4209-9F9A-7027979D8D1D wds:Q58559741-839B3645-D3E8-4ED9-BD73-53F73A7F739C wds:Q58559741-C38B25AB-2303-42A0-9251-9808BAA3E076
author name string	A Silva C Fernández N Martín M Asensio
rdfs:label	Classifying different Iberian pig genetic lines by applying chemical-instrumental parameters of dry-cured Iberian shoulders (en) Classifying different Iberian pig genetic lines by applying chemical-instrumental parameters of dry-cured Iberian shoulders (nl)
skos:prefLabel	Classifying different Iberian pig genetic lines by applying chemical-instrumental parameters of dry-cured Iberian shoulders (en) Classifying different Iberian pig genetic lines by applying chemical-instrumental parameters of dry-cured Iberian shoulders (nl)
name	Classifying different Iberian pig genetic lines by applying chemical-instrumental parameters of dry-cured Iberian shoulders (en) Classifying different Iberian pig genetic lines by applying chemical-instrumental parameters of dry-cured Iberian shoulders (nl)
author	wds:Q58559741-5B2D31CD-214A-4975-B179-EA7D2504906E
author	Daniel Caballero
title	wds:Q58559741-918341ED-202E-46D5-A3BA-ABA15369B784
title	Classifying different Iberian pig genetic lines by applying chemical-instrumental parameters of dry-cured Iberian shoulders (en)
page(s)	wds:Q58559741-473DAE01-1FE5-4658-84B0-D35B054F2AA7
page(s)	4589-4599
instance of	wds:Q58559741-6F2ACC80-EF74-43CE-AFA6-1D913AA5223C
instance of	scholarly article
PubMed ID	wds:Q58559741-9EEF1879-A8A7-4FDB-90C9-1DA58793B8CF
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/30333655
PubMed ID	30333655
published in	wds:Q58559741-7F00EE12-51CF-4D73-A035-44DCD0AB8C6D
published in	Journal of Food Science and Technology
issue	wds:Q58559741-3F27F4E8-4DFB-40A8-9745-E24817875E3B
volume	wds:Q58559741-F4FB7C6D-3C60-4BA8-BA63-021D78D9CF08
issue	11
volume	55
DOI	wds:Q58559741-EDDFB5F6-434E-48CD-A874-167F53081881
DOI	http://dx.doi.org/10.1007/S13197-018-3396-3
DOI	10.1007/S13197-018-3396-3
PMCID	wds:Q58559741-7B585C26-FA9F-4237-8C48-55EB727D58A3
PMCID	6170358
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58559741

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