Matches in Wikidata for { <http://www.wikidata.org/entity/Q26206262> ?p ?o ?g. }
Showing items 1 to 50 of
50
with 100 items per page.
- Q26206262 description "field study published in 2013" @default.
- Q26206262 name "Health hazard evaluation report: evaluation of sensitization and exposure to flour dust, spices, and other ingredients among poultry breading workers" @default.
- Q26206262 type Item @default.
- Q26206262 label "Health hazard evaluation report: evaluation of sensitization and exposure to flour dust, spices, and other ingredients among poultry breading workers" @default.
- Q26206262 prefLabel "Health hazard evaluation report: evaluation of sensitization and exposure to flour dust, spices, and other ingredients among poultry breading workers" @default.
- Q26206262 P1476 Q26206262-0A19E38D-51D3-4647-AA92-611F146194B0 @default.
- Q26206262 P2093 Q26206262-F509D07D-E2A5-47A3-A945-5E61AB070556 @default.
- Q26206262 P2093 Q26206262-FE1F3BF3-13A0-487A-B8E5-09F11391AEF7 @default.
- Q26206262 P2880 Q26206262-B0F43A2D-4EA4-40E6-90A8-90CC1A7FC7FB @default.
- Q26206262 P31 Q26206262-10BE98E3-ABEC-4DBE-B37B-F3B2F20F33D8 @default.
- Q26206262 P31 Q26206262-50957322-1B45-4EDF-AEE5-C0A0E6DB14C3 @default.
- Q26206262 P356 Q26206262-E2C20F5A-99D3-408F-A52C-009F0D0D8E6D @default.
- Q26206262 P407 Q26206262-3708E41C-4DE8-4804-9EA7-2CA6BA96A2CB @default.
- Q26206262 P452 Q26206262-573298AB-85F8-4DCD-B015-669DE646CF6F @default.
- Q26206262 P50 Q26206262-17905FF0-485E-4422-8252-3389740BD8AA @default.
- Q26206262 P50 Q26206262-AE8D60B4-E849-4332-A5EF-4F91AF772B62 @default.
- Q26206262 P5008 Q26206262-AB50A5EA-3DEE-40C5-8506-E75197A31179 @default.
- Q26206262 P577 Q26206262-57B19893-70C8-4742-BA54-DE69D5CFC458 @default.
- Q26206262 P7791 Q26206262-9AC8622A-61CE-4A03-B77B-DE53B05979B2 @default.
- Q26206262 P859 Q26206262-22DE6D62-E954-4C96-B1C2-F0BEFC180335 @default.
- Q26206262 P859 Q26206262-8FAB4486-9DF4-4C0B-8948-F668815B5A4C @default.
- Q26206262 P921 Q26206262-2FDB641F-80F2-4887-8CAA-F76C53F79EFA @default.
- Q26206262 P921 Q26206262-336C0184-3FFD-470D-8A27-36F742F9DD0E @default.
- Q26206262 P921 Q26206262-73CD0FA0-ECED-4FD4-9385-EF1B01CA20E4 @default.
- Q26206262 P921 Q26206262-C47B8AF5-AD8F-4296-8BDF-9A3BB2F339CA @default.
- Q26206262 P921 Q26206262-FDFADEEF-1215-4D35-92A3-B7F8DFB42BEF @default.
- Q26206262 P953 Q26206262-5D708816-AA23-44F6-A194-2C7D4FFB9236 @default.
- Q26206262 P356 NIOSHHETA200901313171 @default.
- Q26206262 P1476 "Health hazard evaluation report: evaluation of sensitization and exposure to flour dust, spices, and other ingredients among poultry breading workers" @default.
- Q26206262 P2093 "Dowell-CH" @default.
- Q26206262 P2093 "Page-EH" @default.
- Q26206262 P2880 "20042425" @default.
- Q26206262 P31 Q1402850 @default.
- Q26206262 P31 Q5690540 @default.
- Q26206262 P356 "10.26616/NIOSHHETA200901313171" @default.
- Q26206262 P407 Q1860 @default.
- Q26206262 P452 Q123132450 @default.
- Q26206262 P50 Q80134430 @default.
- Q26206262 P50 Q84252273 @default.
- Q26206262 P5008 Q104416361 @default.
- Q26206262 P577 "2013-04-01T00:00:00Z" @default.
- Q26206262 P7791 "PB2013107063" @default.
- Q26206262 P859 Q123344454 @default.
- Q26206262 P859 Q123344546 @default.
- Q26206262 P921 Q3286546 @default.
- Q26206262 P921 Q35869 @default.
- Q26206262 P921 Q627371 @default.
- Q26206262 P921 Q657619 @default.
- Q26206262 P921 Q8035062 @default.
- Q26206262 P953 2009-0131-3171.pdf @default.