reference/5215430

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contentType	Journal Article
endingPage	1037
issn	0309-1740
issueIdentifier	3
pageRange	1031-1037
publicationName	Meat Science
startingPage	1031
bibliographicCitation	Bañón S, Gil MD, Garrido MD. The effects of castration on the eating quality of dry-cured ham. Meat Sci. 2003 Nov;65(3):1031–7. doi: 10.1016/s0309-1740(02)00321-2. PMID: 22063685.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_9c653a065f911911c2b6f2c22cf9ecdb http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_691e550b1f750c475968d7d75bb9b958 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_c856429996b1361f249e3fee11735d7d
date	200311
identifier	https://doi.org/10.1016/s0309-1740%2802%2900321-2 https://pubmed.ncbi.nlm.nih.gov/22063685
isPartOf	https://portal.issn.org/resource/ISSN/0309-1740 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/30119
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	The effects of castration on the eating quality of dry-cured ham
discussesAsDerivedByTextMining	http://rdf.ncbi.nlm.nih.gov/pubchem/disease/DZID10897 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID6736 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID6852393 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID798

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Total number of triples: 27.