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- Q57639954 description "artículu científicu espublizáu n'abril de 2010" @default.
- Q57639954 description "im April 2010 veröffentlichter wissenschaftlicher Artikel" @default.
- Q57639954 description "scientific article published on 28 April 2010" @default.
- Q57639954 description "wetenschappelijk artikel" @default.
- Q57639954 description "наукова стаття, опублікована в листопаді 2010" @default.
- Q57639954 name "Influence of brine concentration on swelling pressure of pork meat throughout salting" @default.
- Q57639954 name "Influence of brine concentration on swelling pressure of pork meat throughout salting" @default.
- Q57639954 type Item @default.
- Q57639954 label "Influence of brine concentration on swelling pressure of pork meat throughout salting" @default.
- Q57639954 label "Influence of brine concentration on swelling pressure of pork meat throughout salting" @default.
- Q57639954 prefLabel "Influence of brine concentration on swelling pressure of pork meat throughout salting" @default.
- Q57639954 prefLabel "Influence of brine concentration on swelling pressure of pork meat throughout salting" @default.
- Q57639954 P1104 Q57639954-FB976689-A2B5-491A-9F0B-598E5C4A3E87 @default.
- Q57639954 P1433 Q57639954-431D7691-97A3-44CD-B21E-4DE7D8C94DC6 @default.
- Q57639954 P1476 Q57639954-A743048C-CA4E-45CD-B9A7-C4B3C9528DC3 @default.
- Q57639954 P2093 Q57639954-56AA3F19-F605-433B-82F0-5400BB68D486 @default.
- Q57639954 P2093 Q57639954-57700BFA-3A8A-451D-AFD7-0AE821C960FE @default.
- Q57639954 P2093 Q57639954-5E265E46-9852-4E5C-A247-51704DE77653 @default.
- Q57639954 P2093 Q57639954-7F507082-7D0B-40DC-B5BD-3130A7E30D4A @default.
- Q57639954 P304 Q57639954-AFF87647-B162-4CB2-A97D-051B619F2884 @default.
- Q57639954 P31 Q57639954-BAB1E025-E181-4A01-80D8-CE209A2B58DA @default.
- Q57639954 P356 Q57639954-6DA814E2-0A7C-4460-863B-8666FC3780A9 @default.
- Q57639954 P433 Q57639954-5F9EEB75-24E3-4A11-B0E7-5439E1E92F79 @default.
- Q57639954 P478 Q57639954-52E73499-A7DA-4DA2-ACBA-75C0C37D36AB @default.
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- Q57639954 P577 Q57639954-9B310D76-A7F6-4341-A4E6-6D0A070B0016 @default.
- Q57639954 P698 Q57639954-59B2E4DC-B00F-456D-83C3-86AF0C2D8E84 @default.
- Q57639954 P356 J.MEATSCI.2010.04.010 @default.
- Q57639954 P698 20667661 @default.
- Q57639954 P1104 "+7" @default.
- Q57639954 P1433 Q15755233 @default.
- Q57639954 P1476 "Influence of brine concentration on swelling pressure of pork meat throughout salting" @default.
- Q57639954 P2093 "A Arnold" @default.
- Q57639954 P2093 "A Fernández-Sánchez" @default.
- Q57639954 P2093 "M Aliño" @default.
- Q57639954 P2093 "R Grau" @default.
- Q57639954 P304 "600-606" @default.
- Q57639954 P31 Q13442814 @default.
- Q57639954 P356 "10.1016/J.MEATSCI.2010.04.010" @default.
- Q57639954 P433 "3" @default.
- Q57639954 P478 "86" @default.
- Q57639954 P50 Q51248815 @default.
- Q57639954 P577 "2010-04-28T00:00:00Z" @default.
- Q57639954 P698 "20667661" @default.