reference/5212801

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/5212801

Outgoing Links

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contentType	Journal Article
endingPage	854
issn	0309-1740
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pageRange	845-854
publicationName	Meat Science
startingPage	845
bibliographicCitation	Moretti VM, Madonia G, Diaferia C, Mentasti T, Paleari MA, Panseri S, Pirone G, Gandini G. Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions. Meat Sci. 2004 Apr;66(4):845–54. doi: 10.1016/j.meatsci.2003.08.006. PMID: 22061017.
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date	200404
identifier	https://doi.org/10.1016/j.meatsci.2003.08.006 https://pubmed.ncbi.nlm.nih.gov/22061017
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions
discussesAsDerivedByTextMining	http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5281 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID985 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5282761 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5281127 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID445639 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5280450 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID612 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID122325

Incoming Links

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Total number of triples: 37.