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- Q58371009 description "article scientifique publié en 2012" @default.
- Q58371009 description "artículu científicu" @default.
- Q58371009 description "im Juni 2012 veröffentlichter wissenschaftlicher Artikel" @default.
- Q58371009 description "wetenschappelijk artikel" @default.
- Q58371009 description "наукова стаття, опублікована в червні 2012" @default.
- Q58371009 name "Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product" @default.
- Q58371009 name "Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product" @default.
- Q58371009 type Item @default.
- Q58371009 label "Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product" @default.
- Q58371009 label "Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product" @default.
- Q58371009 prefLabel "Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product" @default.
- Q58371009 prefLabel "Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product" @default.
- Q58371009 P1433 Q58371009-988A5EFB-8A8D-43EB-9FFE-8E385888F915 @default.
- Q58371009 P1476 Q58371009-18F1D051-084B-421B-B1E7-CCAA64954062 @default.
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- Q58371009 P2093 Q58371009-5306C700-4E20-4AC0-994A-39FBAA0ACBF9 @default.
- Q58371009 P2093 Q58371009-54EA570F-913B-4DC8-9CDE-646084DFB726 @default.
- Q58371009 P2093 Q58371009-A0894150-79A0-407E-86E4-95FE8EEF9405 @default.
- Q58371009 P2093 Q58371009-F967390A-0ABD-4CA3-9458-083E02884EE4 @default.
- Q58371009 P304 Q58371009-98CA5813-97B2-4083-88ED-B3E361DBA804 @default.
- Q58371009 P31 Q58371009-CA89A69C-E303-4D11-BF52-EE645F2262C0 @default.
- Q58371009 P356 Q58371009-5801F411-BB6E-4539-BBC4-FCE1D6EAEFFA @default.
- Q58371009 P433 Q58371009-C42DB524-A3EE-4A0C-B8C9-04A204136B63 @default.
- Q58371009 P478 Q58371009-A2262F5F-D2D1-4442-ADA6-D0B2279C3E3A @default.
- Q58371009 P577 Q58371009-E748DEF8-98F7-471B-A0EF-C7207DBA7591 @default.
- Q58371009 P921 Q58371009-CA5F5445-AB70-4A31-858F-AFC1DC35A0A6 @default.
- Q58371009 P356 J.FOODCONT.2011.11.036 @default.
- Q58371009 P1433 Q15763933 @default.
- Q58371009 P1476 "Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product" @default.
- Q58371009 P2093 "Inmaculada Franco" @default.
- Q58371009 P2093 "Javier Carballo" @default.
- Q58371009 P2093 "José M. Lorenzo" @default.
- Q58371009 P2093 "Rubén Domínguez" @default.
- Q58371009 P2093 "Rubén Garrido" @default.
- Q58371009 P304 "789-796" @default.
- Q58371009 P31 Q13442814 @default.
- Q58371009 P356 "10.1016/J.FOODCONT.2011.11.036" @default.
- Q58371009 P433 "2" @default.
- Q58371009 P478 "25" @default.
- Q58371009 P577 "2012-06-01T00:00:00Z" @default.
- Q58371009 P921 Q33123 @default.