Matches in Wikidata for { <http://www.wikidata.org/entity/Q57639982> ?p ?o ?g. }
Showing items 1 to 46 of
46
with 100 items per page.
- Q57639982 description "artículu científicu espublizáu en xunetu de 2007" @default.
- Q57639982 description "im Juli 2007 veröffentlichter wissenschaftlicher Artikel" @default.
- Q57639982 description "scientific article published on 14 July 2007" @default.
- Q57639982 description "wetenschappelijk artikel" @default.
- Q57639982 description "наукова стаття, опублікована в січні 2008" @default.
- Q57639982 name "Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts" @default.
- Q57639982 name "Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts" @default.
- Q57639982 type Item @default.
- Q57639982 label "Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts" @default.
- Q57639982 label "Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts" @default.
- Q57639982 prefLabel "Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts" @default.
- Q57639982 prefLabel "Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts" @default.
- Q57639982 P1104 Q57639982-26D54AC0-7FD1-4490-862D-043CA40B3A30 @default.
- Q57639982 P1433 Q57639982-4C752C88-8883-40A1-9960-167041EDD812 @default.
- Q57639982 P1476 Q57639982-1F92FDA9-174A-4004-8AE0-4D143F249427 @default.
- Q57639982 P2093 Q57639982-55041DA2-406A-4B65-BED2-CB768AA7ED8A @default.
- Q57639982 P2093 Q57639982-582E516A-27B8-467A-8249-2F7E0B46384F @default.
- Q57639982 P2093 Q57639982-6E511111-2CA3-468C-83E0-C0BFC8931A57 @default.
- Q57639982 P2093 Q57639982-A59F1A40-7069-459A-B523-16277B663B83 @default.
- Q57639982 P304 Q57639982-013786B5-5B72-4626-AB48-5648E63B2773 @default.
- Q57639982 P31 Q57639982-BAB2A0B4-691C-474F-91D1-36E8F53E3EBB @default.
- Q57639982 P356 Q57639982-50358728-0E68-4244-8859-55E620983ADE @default.
- Q57639982 P433 Q57639982-6188A095-D3DB-4FF1-A708-1B4E6DAF13A3 @default.
- Q57639982 P478 Q57639982-A775FDF0-61BC-42B3-B273-B2AC8FA77A03 @default.
- Q57639982 P50 Q57639982-3063F352-1736-4B51-B5BB-E3134B16283F @default.
- Q57639982 P50 Q57639982-E2AFFD16-9813-4261-93A1-DBFF8895896B @default.
- Q57639982 P577 Q57639982-AFDC39DF-AA8C-4809-84E2-BF96D892CDD3 @default.
- Q57639982 P698 Q57639982-1861C6A3-396B-4C60-B5E0-09BBF4AC8ECC @default.
- Q57639982 P356 J.MEATSCI.2007.07.008 @default.
- Q57639982 P698 22062103 @default.
- Q57639982 P1104 "+8" @default.
- Q57639982 P1433 Q15755233 @default.
- Q57639982 P1476 "Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts" @default.
- Q57639982 P2093 "E Blesa" @default.
- Q57639982 P2093 "M Aliño" @default.
- Q57639982 P2093 "M J Pagán" @default.
- Q57639982 P2093 "R Grau" @default.
- Q57639982 P304 "135-142" @default.
- Q57639982 P31 Q13442814 @default.
- Q57639982 P356 "10.1016/J.MEATSCI.2007.07.008" @default.
- Q57639982 P433 "1-2" @default.
- Q57639982 P478 "78" @default.
- Q57639982 P50 Q42724824 @default.
- Q57639982 P50 Q51248815 @default.
- Q57639982 P577 "2007-07-14T00:00:00Z" @default.
- Q57639982 P698 "22062103" @default.