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- Q60512363 description "article scientifique publié en 2016" @default.
- Q60512363 description "article" @default.
- Q60512363 description "im Juni 2016 veröffentlichter wissenschaftlicher Artikel" @default.
- Q60512363 description "wetenschappelijk artikel" @default.
- Q60512363 description "наукова стаття, опублікована в червні 2016" @default.
- Q60512363 name "Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial cultures" @default.
- Q60512363 name "Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial cultures" @default.
- Q60512363 type Item @default.
- Q60512363 label "Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial cultures" @default.
- Q60512363 label "Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial cultures" @default.
- Q60512363 prefLabel "Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial cultures" @default.
- Q60512363 prefLabel "Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial cultures" @default.
- Q60512363 P1433 Q60512363-2A226B7C-D906-4574-B4B1-BD44E5C34827 @default.
- Q60512363 P1476 Q60512363-CC7AE67A-F86D-4ABF-A0C8-3CF6E64808A9 @default.
- Q60512363 P2093 Q60512363-18EA8E68-D954-4BE2-9FA4-CCBD306C0E69 @default.
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- Q60512363 P2093 Q60512363-627D28A2-A1C3-40EC-A66C-331703EBAEC3 @default.
- Q60512363 P2093 Q60512363-9DC28308-EDAD-4DD5-B38F-B00D56E14F90 @default.
- Q60512363 P2093 Q60512363-A14A2CC3-001A-4C8A-843F-9F971A0DBAAB @default.
- Q60512363 P2093 Q60512363-A337761C-1D78-480F-BCC8-5AC71C6098E1 @default.
- Q60512363 P2093 Q60512363-A3CF0593-356B-41BE-867F-7CDE44FAFF85 @default.
- Q60512363 P304 Q60512363-67E2BF24-E9C3-4968-A442-F833F4269667 @default.
- Q60512363 P31 Q60512363-D4C01243-CB76-43F3-B5A8-169D87EBF633 @default.
- Q60512363 P356 Q60512363-1F19117A-9199-429A-9DAD-82180B8F58A5 @default.
- Q60512363 P478 Q60512363-93566F88-91EB-4BA1-B2C6-8F4BE4CC8146 @default.
- Q60512363 P577 Q60512363-AB3E0806-9421-4FF5-9173-6D5DB73E6F72 @default.
- Q60512363 P921 Q60512363-00E25CC5-69F6-462C-A3E7-67FD7A49FE04 @default.
- Q60512363 P356 J.POLYMDEGRADSTAB.2016.03.031 @default.
- Q60512363 P1433 Q15764151 @default.
- Q60512363 P1476 "Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial cultures" @default.
- Q60512363 P2093 "Anouk F. Duque" @default.
- Q60512363 P2093 "Catarina S.S. Oliveira" @default.
- Q60512363 P2093 "Diogo Machado" @default.
- Q60512363 P2093 "José A. Covas" @default.
- Q60512363 P2093 "Loic Hilliou" @default.
- Q60512363 P2093 "Maria A.M. Reis" @default.
- Q60512363 P2093 "Paulo F. Teixeira" @default.
- Q60512363 P304 "269-277" @default.
- Q60512363 P31 Q13442814 @default.
- Q60512363 P356 "10.1016/J.POLYMDEGRADSTAB.2016.03.031" @default.
- Q60512363 P478 "128" @default.
- Q60512363 P577 "2016-06-01T00:00:00Z" @default.
- Q60512363 P921 Q214781 @default.