2026-04-17T12:08:41Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/103462025-03-19T01:05:28Zcom_10259_4292com_10259_5086com_10259_2604com_10259_5827col_10259_4293col_10259_5828

http://hdl.handle.net/10259/10346/ore.xml 2025-03-18T07:53:51Z 2025-03-18T07:53:51Z Repositorio Institucional de la Universidad de Burgos The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects Gómez Bastida, Inmaculada Janardhanan, Rasmi Ibáñez, Francisco C. Beriain, María José 2025-03-18T07:53:51Z THUMBNAIL LICENSE CC-LICENSE ORIGINAL