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- Q61504790 description "article scientifique publié en 2005" @default.
- Q61504790 description "article" @default.
- Q61504790 description "artículu científicu" @default.
- Q61504790 description "im Dezember 2005 veröffentlichter wissenschaftlicher Artikel" @default.
- Q61504790 description "wetenschappelijk artikel" @default.
- Q61504790 description "наукова стаття, опублікована в грудні 2005" @default.
- Q61504790 description "հոդված" @default.
- Q61504790 name "Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections" @default.
- Q61504790 name "Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections" @default.
- Q61504790 type Item @default.
- Q61504790 label "Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections" @default.
- Q61504790 label "Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections" @default.
- Q61504790 prefLabel "Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections" @default.
- Q61504790 prefLabel "Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections" @default.
- Q61504790 P1433 Q61504790-1E52EE9D-A51D-4E64-84CF-971FA230CF26 @default.
- Q61504790 P1476 Q61504790-1156D453-CE56-42C3-86DC-527FFEA379C3 @default.
- Q61504790 P2093 Q61504790-01FB1707-8588-4F6E-BC92-7E891F85EF0E @default.
- Q61504790 P2093 Q61504790-19F9B84F-49A4-40B8-8970-BC8B1D6EF4A1 @default.
- Q61504790 P2093 Q61504790-CC386841-00ED-4C93-B4D4-F32599944B02 @default.
- Q61504790 P2888 Q61504790-9FA7F382-BF08-4FC7-8C87-48A8A05C4FB9 @default.
- Q61504790 P304 Q61504790-C164F6F9-BE99-413F-8C24-5FAB851CC8F5 @default.
- Q61504790 P31 Q61504790-DF6E87ED-614F-4C44-AB0A-1BE713835D68 @default.
- Q61504790 P356 Q61504790-33C9FD22-F586-46E6-A466-C2039AA1A1E1 @default.
- Q61504790 P433 Q61504790-CC3064DF-3BBA-4AB0-9C24-466F92B5150B @default.
- Q61504790 P478 Q61504790-9BAFE22D-FFCD-4C17-AD0E-74D54EC0B040 @default.
- Q61504790 P577 Q61504790-60F377B5-F836-4E3F-B975-3FEFA1CFB397 @default.
- Q61504790 P356 S00217-005-0196-6 @default.
- Q61504790 P1433 Q186703 @default.
- Q61504790 P1476 "Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections" @default.
- Q61504790 P2093 "Fidel Toldrá" @default.
- Q61504790 P2093 "María Pérez-Juan" @default.
- Q61504790 P2093 "Mónica Flores" @default.
- Q61504790 P2888 s00217-005-0196-6 @default.
- Q61504790 P304 "658-666" @default.
- Q61504790 P31 Q13442814 @default.
- Q61504790 P356 "10.1007/S00217-005-0196-6" @default.
- Q61504790 P433 "5-6" @default.
- Q61504790 P478 "222" @default.
- Q61504790 P577 "2005-12-16T00:00:00Z" @default.