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- Q58371041 description "article" @default.
- Q58371041 description "artículu científicu" @default.
- Q58371041 description "im Dezember 2008 veröffentlichter wissenschaftlicher Artikel" @default.
- Q58371041 description "wetenschappelijk artikel" @default.
- Q58371041 description "наукова стаття, опублікована в грудні 2008" @default.
- Q58371041 name "Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives" @default.
- Q58371041 name "Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives" @default.
- Q58371041 type Item @default.
- Q58371041 label "Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives" @default.
- Q58371041 label "Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives" @default.
- Q58371041 prefLabel "Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives" @default.
- Q58371041 prefLabel "Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives" @default.
- Q58371041 P1433 Q58371041-5CD79E37-88E5-41E7-AADC-97BC5646D93F @default.
- Q58371041 P1476 Q58371041-3A2651D8-A2AD-4E41-95F9-1F1C633E90D9 @default.
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- Q58371041 P2093 Q58371041-21ED8F27-0C9B-4636-A926-65D3A657289E @default.
- Q58371041 P2093 Q58371041-D2901F80-B235-4024-BB13-1A64BB0EFE51 @default.
- Q58371041 P2093 Q58371041-E1651787-CEEB-4883-9DBF-13C38B7B509B @default.
- Q58371041 P304 Q58371041-147342D9-D1AC-4201-BA6F-8D4AC9769FF9 @default.
- Q58371041 P31 Q58371041-2384B034-ECDD-4D30-837C-4F743825D8AD @default.
- Q58371041 P356 Q58371041-DF4C17CF-9E00-45EF-9161-399F152B3BCB @default.
- Q58371041 P433 Q58371041-2647A91B-34BF-4729-B89B-DEE03861970E @default.
- Q58371041 P478 Q58371041-6CFB0C0C-7773-4FED-A501-FADCFB652F7E @default.
- Q58371041 P577 Q58371041-486F66F3-47F0-41BC-B1DE-EFB57C783649 @default.
- Q58371041 P356 J.FOODCONT.2007.12.005 @default.
- Q58371041 P1433 Q15763933 @default.
- Q58371041 P1476 "Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives" @default.
- Q58371041 P2093 "Inmaculada Franco" @default.
- Q58371041 P2093 "Javier Carballo" @default.
- Q58371041 P2093 "José M. Lorenzo" @default.
- Q58371041 P2093 "María C. García Fontán" @default.
- Q58371041 P304 "1148-1158" @default.
- Q58371041 P31 Q13442814 @default.
- Q58371041 P356 "10.1016/J.FOODCONT.2007.12.005" @default.
- Q58371041 P433 "12" @default.
- Q58371041 P478 "19" @default.
- Q58371041 P577 "2008-12-01T00:00:00Z" @default.