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- Q61504583 description "article scientifique publié en 2012" @default.
- Q61504583 description "artículu científicu espublizáu en payares de 2012" @default.
- Q61504583 description "im November 2012 veröffentlichter wissenschaftlicher Artikel" @default.
- Q61504583 description "scientific article published on 27 November 2012" @default.
- Q61504583 description "wetenschappelijk artikel" @default.
- Q61504583 description "наукова стаття, опублікована в березні 2013" @default.
- Q61504583 name "Salt reduction in slow fermented sausages affects the generation of aroma active compounds" @default.
- Q61504583 name "Salt reduction in slow fermented sausages affects the generation of aroma active compounds" @default.
- Q61504583 type Item @default.
- Q61504583 label "Salt reduction in slow fermented sausages affects the generation of aroma active compounds" @default.
- Q61504583 label "Salt reduction in slow fermented sausages affects the generation of aroma active compounds" @default.
- Q61504583 prefLabel "Salt reduction in slow fermented sausages affects the generation of aroma active compounds" @default.
- Q61504583 prefLabel "Salt reduction in slow fermented sausages affects the generation of aroma active compounds" @default.
- Q61504583 P1433 Q61504583-6CBBCB58-5283-487A-ABE2-2C75C2056672 @default.
- Q61504583 P1476 Q61504583-6C148A6F-2C14-454B-A4FA-B547BDA6F1A6 @default.
- Q61504583 P2093 Q61504583-BEC51BF4-DF4E-498E-BB5D-B54E42D31538 @default.
- Q61504583 P2093 Q61504583-C94A1FD0-CDA0-4597-8273-742E45F1F9B2 @default.
- Q61504583 P2093 Q61504583-DA4F035A-F7A9-4D90-97AC-C0D6E65C2C0F @default.
- Q61504583 P304 Q61504583-7CB21CD1-BE69-4CCF-88E7-FA69139F1BD1 @default.
- Q61504583 P31 Q61504583-2D48CEED-C0CD-4674-84BE-1AFA6679405D @default.
- Q61504583 P356 Q61504583-E72F325F-484E-4C8C-ADD1-ABE0C48BD88E @default.
- Q61504583 P433 Q61504583-A656CAE6-F9E1-43C5-BA11-4CE58B461639 @default.
- Q61504583 P478 Q61504583-0A558EF3-E64E-4D83-8705-E735A4A86E4E @default.
- Q61504583 P50 Q61504583-6D12EA1C-60BB-4A12-8B05-A003AD91C891 @default.
- Q61504583 P50 Q61504583-AC75D4AF-E244-404F-A1D7-ECF89A3930D7 @default.
- Q61504583 P50 Q61504583-C5A658BD-CB7D-437A-8DB2-5AC1C84C4B06 @default.
- Q61504583 P577 Q61504583-5F5F1C7E-8274-434B-9E5F-B7AE0327DE25 @default.
- Q61504583 P698 Q61504583-964C73CB-9C68-4D4C-81DD-BC3447BDEBA8 @default.
- Q61504583 P356 J.MEATSCI.2012.11.040 @default.
- Q61504583 P698 23261539 @default.
- Q61504583 P1433 Q15755233 @default.
- Q61504583 P1476 "Salt reduction in slow fermented sausages affects the generation of aroma active compounds" @default.
- Q61504583 P2093 "Ana Salvador" @default.
- Q61504583 P2093 "Mónica Flores" @default.
- Q61504583 P2093 "Sara Corral" @default.
- Q61504583 P304 "776-785" @default.
- Q61504583 P31 Q13442814 @default.
- Q61504583 P356 "10.1016/J.MEATSCI.2012.11.040" @default.
- Q61504583 P433 "3" @default.
- Q61504583 P478 "93" @default.
- Q61504583 P50 Q48300990 @default.
- Q61504583 P50 Q57252988 @default.
- Q61504583 P50 Q85652813 @default.
- Q61504583 P577 "2012-11-27T00:00:00Z" @default.
- Q61504583 P698 "23261539" @default.