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- Q61504667 description "im August 2009 veröffentlichter wissenschaftlicher Artikel" @default.
- Q61504667 description "wetenschappelijk artikel" @default.
- Q61504667 description "наукова стаття, опублікована в серпні 2009" @default.
- Q61504667 name "Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage" @default.
- Q61504667 name "Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage" @default.
- Q61504667 type Item @default.
- Q61504667 label "Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage" @default.
- Q61504667 label "Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage" @default.
- Q61504667 prefLabel "Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage" @default.
- Q61504667 prefLabel "Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage" @default.
- Q61504667 P1433 Q61504667-2D7CBF64-8A34-4F6B-869A-1D32A5C7E35C @default.
- Q61504667 P1476 Q61504667-92D26AAF-A07B-4F29-91BF-F104FCC09F55 @default.
- Q61504667 P2093 Q61504667-874E9703-20BE-48B6-9310-BC72913ACEA4 @default.
- Q61504667 P2093 Q61504667-DA6C2B49-DE89-4501-93EA-FB81BEF17D77 @default.
- Q61504667 P2093 Q61504667-FD3C1882-A9C7-4616-9B08-9320F43CE5FB @default.
- Q61504667 P304 Q61504667-9754E34A-D4E3-400A-93DA-28831F300633 @default.
- Q61504667 P31 Q61504667-65788430-8094-49BE-921E-8AF408DD2D68 @default.
- Q61504667 P356 Q61504667-33D95A9B-5C00-46A4-94FC-C917FE55CC31 @default.
- Q61504667 P433 Q61504667-4FA26FAB-6841-4303-B100-EC934D470865 @default.
- Q61504667 P478 Q61504667-B8C71006-A9BC-4A69-939C-6C5D3A7E5B00 @default.
- Q61504667 P577 Q61504667-B58BF76C-72A6-4A37-BC11-9A9F15D45A03 @default.
- Q61504667 P356 J.FOODCHEM.2009.01.083 @default.
- Q61504667 P1433 Q3007875 @default.
- Q61504667 P1476 "Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage" @default.
- Q61504667 P2093 "Alicia Olivares" @default.
- Q61504667 P2093 "José Luis Navarro" @default.
- Q61504667 P2093 "Mónica Flores" @default.
- Q61504667 P304 "1464-1472" @default.
- Q61504667 P31 Q13442814 @default.
- Q61504667 P356 "10.1016/J.FOODCHEM.2009.01.083" @default.
- Q61504667 P433 "4" @default.
- Q61504667 P478 "115" @default.
- Q61504667 P577 "2009-08-01T00:00:00Z" @default.