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- Q73158662 description "artículu científicu espublizáu en marzu de 1999" @default.
- Q73158662 description "im März 1999 veröffentlichter wissenschaftlicher Artikel" @default.
- Q73158662 description "scientific article published on 01 March 1999" @default.
- Q73158662 description "wetenschappelijk artikel" @default.
- Q73158662 description "наукова стаття, опублікована в березні 1999" @default.
- Q73158662 name "Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages" @default.
- Q73158662 name "Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages" @default.
- Q73158662 type Item @default.
- Q73158662 label "Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages" @default.
- Q73158662 label "Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages" @default.
- Q73158662 prefLabel "Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages" @default.
- Q73158662 prefLabel "Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages" @default.
- Q73158662 P1433 Q73158662-692446B4-89E9-4B26-9D88-A9CADE62EA32 @default.
- Q73158662 P1476 Q73158662-216ED8EF-B79D-409B-B0D2-406D33D79F0D @default.
- Q73158662 P2093 Q73158662-447FD303-A189-44EC-BC79-377B3362BD9D @default.
- Q73158662 P2093 Q73158662-9956AEA8-2EE6-46C3-8D20-AFC3128E2E5A @default.
- Q73158662 P2093 Q73158662-E637AB24-FD5C-494E-8606-19800EBBDB8B @default.
- Q73158662 P304 Q73158662-6FA8C324-A1E4-4212-8BD6-B7DEA026A535 @default.
- Q73158662 P31 Q73158662-8E10BAF5-B890-40F3-8F6F-E20D82DBFF89 @default.
- Q73158662 P356 Q73158662-B425D1C8-4725-4EBC-9326-EA1EC7427DD9 @default.
- Q73158662 P407 Q73158662-13539A3C-3673-43F5-8282-D941CAED2DB2 @default.
- Q73158662 P433 Q73158662-B93E8C00-6403-4286-842C-09D71FBFC0EB @default.
- Q73158662 P478 Q73158662-7AD8CD69-A575-4831-9EAC-D99061629D4B @default.
- Q73158662 P577 Q73158662-8752145A-08D9-45E2-AE5C-964F1892EDCE @default.
- Q73158662 P698 Q73158662-0A057346-689A-4570-80C2-B72C20B165BA @default.
- Q73158662 P356 JF980834P @default.
- Q73158662 P698 10552431 @default.
- Q73158662 P1433 Q1024905 @default.
- Q73158662 P1476 "Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages" @default.
- Q73158662 P2093 "E Hierro" @default.
- Q73158662 P2093 "J A Ordóñez" @default.
- Q73158662 P2093 "L de La Hoz" @default.
- Q73158662 P304 "1156-1161" @default.
- Q73158662 P31 Q13442814 @default.
- Q73158662 P356 "10.1021/JF980834P" @default.
- Q73158662 P407 Q1860 @default.
- Q73158662 P433 "3" @default.
- Q73158662 P478 "47" @default.
- Q73158662 P577 "1999-03-01T00:00:00Z" @default.
- Q73158662 P698 "10552431" @default.