About: Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

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About: Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles Goto Sponge NotDistinct Permalink

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scientific article published on 23 March 2005

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) article scientifique publié en 2005 (fr) наукова стаття, опублікована в березні 2005 (uk) im März 2005 veröffentlichter wissenschaftlicher Artikel (de) scientific article published on 23 March 2005 (en) artículu científicu espublizáu en marzu de 2005 (ast)
publication date	wds:Q82411332-4A68925A-C4F0-4EE9-8637-14CABC08C5D7
publication date	2005-03-23 00:00:00Z (xsd:dateTime)
author name string	wds:Q82411332-D61E8A1C-52E3-4A01-ACD0-40E3FAFDB700
author name string	J Ruiz-Ramírez
rdfs:label	Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles (en) Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles (nl)
skos:prefLabel	Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles (en) Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles (nl)
name	Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles (en) Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles (nl)
author	wds:Q82411332-29F64EF1-F92B-4B4A-B6F9-F609E68FE3A2 wds:Q82411332-37EA9211-3D64-4C71-8FD1-BAF03A505BEC wds:Q82411332-E75F4419-3EAE-4D5C-A240-E1A426617D1E
author	Jacint Arnau Xavier Serra Pere Gou
title	wds:Q82411332-17DFC294-47AE-4048-B015-C063EEC9A543
title	Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles (en)
page(s)	wds:Q82411332-66C4D06A-F2A1-4FD6-987F-DD8E8281214E
page(s)	579-587
instance of	wds:Q82411332-E27BA3E7-A9C1-4B98-80BB-5485F221A9C2
instance of	scholarly article
main subject	wds:Q82411332-F4D1965C-2373-44EB-A520-C696DFA3C32D
main subject	pH
PubMed ID	wds:Q82411332-F278BE0D-3B4D-4930-9A9C-3FA95DD02E88
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22063883
PubMed ID	22063883
published in	wds:Q82411332-C4354CCC-18EE-4559-809E-4AC151506961
published in	Meat Science
issue	wds:Q82411332-4F79D504-4001-4541-89D7-9861A61CEB86
volume	wds:Q82411332-139F9A58-6B40-466D-8E40-E077D6690DAC
issue	4
volume	70
number of pages	wds:Q82411332-E58D9CD7-0281-4365-AFF4-060A420F599D
number of pages	9 (xsd:decimal)
DOI	wds:Q82411332-23F87C77-A818-4CF7-8991-5F5BC53C1E25
DOI	http://dx.doi.org/10.1016/J.MEATSCI.2005.02.007
DOI	10.1016/J.MEATSCI.2005.02.007
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q82411332
is cites work of	Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut
is cites work of	wds:Q91832290-81C5A8AB-5B4B-4B35-B994-3AAA60677F07 wds:Q92817659-11A0F5A3-043B-48C1-A065-3CF0E89892CB wds:Q89578347-24044A00-F923-4959-8D9A-68BE0BC84E6E

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