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- Q57553904 description "article scientifique publié en 2007" @default.
- Q57553904 description "artículu científicu" @default.
- Q57553904 description "im Jahr 2007 veröffentlichter wissenschaftlicher Artikel" @default.
- Q57553904 description "wetenschappelijk artikel" @default.
- Q57553904 description "наукова стаття, опублікована в січні 2007" @default.
- Q57553904 name "Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl" @default.
- Q57553904 name "Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl" @default.
- Q57553904 type Item @default.
- Q57553904 label "Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl" @default.
- Q57553904 label "Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl" @default.
- Q57553904 prefLabel "Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl" @default.
- Q57553904 prefLabel "Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl" @default.
- Q57553904 P1433 Q57553904-6F618B11-5097-4458-8E51-10AC949A94D0 @default.
- Q57553904 P1476 Q57553904-DF1CFE07-6C83-4A53-9EDD-FD0C112D63EE @default.
- Q57553904 P2093 Q57553904-13EEDCB7-2FB8-41CC-97B9-63A7D8BFBA42 @default.
- Q57553904 P2093 Q57553904-3F63CA90-EE02-4EC6-B02B-6E806187873C @default.
- Q57553904 P2093 Q57553904-8764E870-6D5B-48B3-812D-F76BC6F3828F @default.
- Q57553904 P2093 Q57553904-897FC570-3A07-4D65-B692-020D1FFE5457 @default.
- Q57553904 P2093 Q57553904-FCA9A97E-BD3C-4A86-A6AC-4E5EBEDCA2AE @default.
- Q57553904 P2860 Q57553904-6CCD95B6-2146-409D-87F0-2EFF8F2F886B @default.
- Q57553904 P2860 Q57553904-E07EF398-374F-46EB-B2FB-0E9A646C290D @default.
- Q57553904 P304 Q57553904-99354512-F394-429A-8473-D4B3BE1369FD @default.
- Q57553904 P31 Q57553904-0E870345-A941-471F-A489-F47B5304DAA6 @default.
- Q57553904 P356 Q57553904-4B7DF726-4D86-4867-82DE-D09FC65332E6 @default.
- Q57553904 P433 Q57553904-F702B974-F59E-42AF-994C-9A6AC3D9FF87 @default.
- Q57553904 P478 Q57553904-ABFEE5B1-2DFD-4923-8D5A-52D12AE10EB6 @default.
- Q57553904 P50 Q57553904-0C6DBD9A-DD5A-4314-91B5-09DE9A586AC5 @default.
- Q57553904 P50 Q57553904-8C7DC6EE-3CB8-40FF-84C1-D0491124495D @default.
- Q57553904 P577 Q57553904-BC522F17-6C74-499E-812C-4B153D758FCF @default.
- Q57553904 P921 Q57553904-C4D05DE8-F1AC-4BF5-A913-30A80454BF54 @default.
- Q57553904 P356 IJAS.2007.S2.1153 @default.
- Q57553904 P1433 Q15764272 @default.
- Q57553904 P1476 "Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl" @default.
- Q57553904 P2093 "C.M.A. Barone" @default.
- Q57553904 P2093 "Di Luccia" @default.
- Q57553904 P2093 "G. Alviti" @default.
- Q57553904 P2093 "M. Faccia" @default.
- Q57553904 P2093 "Spagna Musso" @default.
- Q57553904 P2860 Q42725033 @default.
- Q57553904 P2860 Q47747453 @default.
- Q57553904 P304 "1153-1156" @default.
- Q57553904 P31 Q13442814 @default.
- Q57553904 P356 "10.4081/IJAS.2007.S2.1153" @default.
- Q57553904 P433 "sup2" @default.
- Q57553904 P478 "6" @default.
- Q57553904 P50 Q42752510 @default.
- Q57553904 P50 Q59022223 @default.
- Q57553904 P577 "2007-01-01T00:00:00Z" @default.
- Q57553904 P921 Q910267 @default.