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- Q58245351 description "im Januar 2017 veröffentlichter wissenschaftlicher Artikel" @default.
- Q58245351 description "wetenschappelijk artikel" @default.
- Q58245351 description "наукова стаття, опублікована у 2017" @default.
- Q58245351 name "Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life" @default.
- Q58245351 name "Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life" @default.
- Q58245351 type Item @default.
- Q58245351 label "Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life" @default.
- Q58245351 label "Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life" @default.
- Q58245351 prefLabel "Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life" @default.
- Q58245351 prefLabel "Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life" @default.
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- Q58245351 P1476 "Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life" @default.
- Q58245351 P2093 "Bibiana Alves dos Santos" @default.
- Q58245351 P2093 "Mariane Bittencourt Fagundes" @default.
- Q58245351 P2093 "Marise Aparecida Rodrigues Pollonio" @default.
- Q58245351 P2093 "Paulo Cezar Bastianello Campagnol" @default.
- Q58245351 P2093 "Roger Wagner" @default.
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- Q58245351 P304 "1-8" @default.
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- Q58245351 P356 "10.1155/2017/7085798" @default.
- Q58245351 P478 "2017" @default.
- Q58245351 P577 "2017-01-01T00:00:00Z" @default.
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