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- Q61504722 description "article scientifique publié en 2007" @default.
- Q61504722 description "im März 2007 veröffentlichter wissenschaftlicher Artikel" @default.
- Q61504722 description "wetenschappelijk artikel" @default.
- Q61504722 description "наукова стаття, опублікована в березні 2007" @default.
- Q61504722 name "The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents" @default.
- Q61504722 name "The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents" @default.
- Q61504722 type Item @default.
- Q61504722 label "The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents" @default.
- Q61504722 label "The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents" @default.
- Q61504722 prefLabel "The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents" @default.
- Q61504722 prefLabel "The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents" @default.
- Q61504722 P1433 Q61504722-00EDB957-436F-43ED-85C3-D454BED3177C @default.
- Q61504722 P1476 Q61504722-65CE5011-65E1-4FB5-A5E2-EB80ACE42719 @default.
- Q61504722 P2093 Q61504722-1428B958-4B2B-42DB-A423-69D1D25A70A4 @default.
- Q61504722 P2093 Q61504722-34A3E6FA-D31A-4F81-BA22-4AE31431E903 @default.
- Q61504722 P2093 Q61504722-8AD979F5-14A9-45CF-8E59-FA3A878A0EEB @default.
- Q61504722 P2888 Q61504722-F869DD1C-FA4D-4845-BF0C-631414DCE411 @default.
- Q61504722 P304 Q61504722-5CAFD6E2-A1DC-477C-88F3-B744A17B4538 @default.
- Q61504722 P31 Q61504722-DD123D56-0655-4B5C-BBEE-F1919373FA99 @default.
- Q61504722 P356 Q61504722-DCDEB662-6577-4654-B9AE-CC70C2D506F8 @default.
- Q61504722 P433 Q61504722-5EA3BD4E-0AC0-4D0A-9BDE-08B7168A557B @default.
- Q61504722 P478 Q61504722-02450813-01C8-4B1F-9BB4-DDAE05A3E3D1 @default.
- Q61504722 P577 Q61504722-601B4B47-3ADC-47B5-917B-13E748A7FFEF @default.
- Q61504722 P921 Q61504722-56FC1CE4-C4D2-4F99-B8CE-7FF20BA31FC1 @default.
- Q61504722 P356 S00217-006-0556-X @default.
- Q61504722 P1433 Q186703 @default.
- Q61504722 P1476 "The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents" @default.
- Q61504722 P2093 "Aurora Marco" @default.
- Q61504722 P2093 "José Luis Navarro" @default.
- Q61504722 P2093 "Mónica Flores" @default.
- Q61504722 P2888 s00217-006-0556-x @default.
- Q61504722 P304 "449-458" @default.
- Q61504722 P31 Q13442814 @default.
- Q61504722 P356 "10.1007/S00217-006-0556-X" @default.
- Q61504722 P433 "3" @default.
- Q61504722 P478 "226" @default.
- Q61504722 P577 "2007-03-27T00:00:00Z" @default.
- Q61504722 P921 Q7108 @default.