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- Q63254111 description "article scientifique publié en 2005" @default.
- Q63254111 description "im Januar 2005 veröffentlichter wissenschaftlicher Artikel" @default.
- Q63254111 description "wetenschappelijk artikel" @default.
- Q63254111 description "наукова стаття, опублікована у 2005" @default.
- Q63254111 name "The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material" @default.
- Q63254111 name "The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material" @default.
- Q63254111 type Item @default.
- Q63254111 label "The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material" @default.
- Q63254111 label "The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material" @default.
- Q63254111 prefLabel "The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material" @default.
- Q63254111 prefLabel "The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material" @default.
- Q63254111 P1433 Q63254111-FC7F4E9D-F20E-4188-98CD-CA1271949A0F @default.
- Q63254111 P1476 Q63254111-8636C1BD-3DEA-44AE-9C05-13EDF606996E @default.
- Q63254111 P2093 Q63254111-2E668FA9-9324-42C6-9938-C6597A8DBA82 @default.
- Q63254111 P2093 Q63254111-CCC29319-E561-49B0-819E-F11BC9807786 @default.
- Q63254111 P304 Q63254111-A1805D35-1605-4F72-A69A-CA040083DCB2 @default.
- Q63254111 P31 Q63254111-EF907FFA-5449-43FA-A7DF-1671E4EC91E2 @default.
- Q63254111 P356 Q63254111-A6D75793-7D75-45D8-8DD5-C299C04C4CDD @default.
- Q63254111 P433 Q63254111-5F04D90D-5B74-422E-85E1-DE87B97799AD @default.
- Q63254111 P478 Q63254111-31E51694-0E6D-4770-82DE-539FC8086873 @default.
- Q63254111 P50 Q63254111-41A46DD0-5BA7-42ED-B8DA-8BB6B8A8D531 @default.
- Q63254111 P577 Q63254111-9E4661CD-C353-4588-995E-6BC020DDD29E @default.
- Q63254111 P356 JSFA.2092 @default.
- Q63254111 P1433 Q2740606 @default.
- Q63254111 P1476 "The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material" @default.
- Q63254111 P2093 "Francesco Caponio" @default.
- Q63254111 P2093 "Maria Teresa Bilancia" @default.
- Q63254111 P304 "1171-1176" @default.
- Q63254111 P31 Q13442814 @default.
- Q63254111 P356 "10.1002/JSFA.2092" @default.
- Q63254111 P433 "7" @default.
- Q63254111 P478 "85" @default.
- Q63254111 P50 Q41672936 @default.
- Q63254111 P577 "2005-01-01T00:00:00Z" @default.