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- Q74665036 description "article scientifique publié en 1999" @default.
- Q74665036 description "artikull shkencor i botuar më 01 shkurt 1999" @default.
- Q74665036 description "artículu científicu espublizáu en febreru de 1999" @default.
- Q74665036 description "im Februar 1999 veröffentlichter wissenschaftlicher Artikel" @default.
- Q74665036 description "scientific article published on 01 February 1999" @default.
- Q74665036 description "wetenschappelijk artikel" @default.
- Q74665036 description "наукова стаття, опублікована в лютому 1999" @default.
- Q74665036 name "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation" @default.
- Q74665036 name "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation" @default.
- Q74665036 name "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation" @default.
- Q74665036 type Item @default.
- Q74665036 label "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation" @default.
- Q74665036 label "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation" @default.
- Q74665036 label "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation" @default.
- Q74665036 prefLabel "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation" @default.
- Q74665036 prefLabel "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation" @default.
- Q74665036 prefLabel "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation" @default.
- Q74665036 P1433 Q74665036-D1BF761F-4B59-457A-9859-CEFCF80954F1 @default.
- Q74665036 P1476 Q74665036-7868C016-B9F8-4438-87E8-18917446D7A0 @default.
- Q74665036 P2093 Q74665036-27528168-BFC9-405A-9906-D7C36B5F7C89 @default.
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- Q74665036 P304 Q74665036-A7801C1A-55F5-498B-830A-0E760F926D77 @default.
- Q74665036 P31 Q74665036-FFA1CF45-751E-4A62-81E5-AA4D035F0354 @default.
- Q74665036 P356 Q74665036-2654F5EC-F19D-4FCE-8BD7-EB882E4F2759 @default.
- Q74665036 P433 Q74665036-9F1B0C7C-44A6-4944-B1B0-2C7B035B1771 @default.
- Q74665036 P478 Q74665036-60AD26C3-8FB0-4824-96D3-E996094D5196 @default.
- Q74665036 P577 Q74665036-4B797B36-C016-4953-BBF5-466D56274E15 @default.
- Q74665036 P698 Q74665036-CA936C1E-301D-476F-8D39-3D832E18DAE9 @default.
- Q74665036 P921 Q74665036-D77BF5B9-B666-4673-8E5E-33CF8756A097 @default.
- Q74665036 P921 Q74665036-EBD83C03-F2AE-4BB2-B211-822CFA353D3D @default.
- Q74665036 P356 S0168-1605(98)00204-9 @default.
- Q74665036 P698 10100902 @default.
- Q74665036 P1433 Q15762218 @default.
- Q74665036 P1476 "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation" @default.
- Q74665036 P2093 "C Paludan-Müller" @default.
- Q74665036 P2093 "H H Huss" @default.
- Q74665036 P2093 "L Gram" @default.
- Q74665036 P304 "219-229" @default.
- Q74665036 P31 Q13442814 @default.
- Q74665036 P356 "10.1016/S0168-1605(98)00204-9" @default.
- Q74665036 P433 "3" @default.
- Q74665036 P478 "46" @default.
- Q74665036 P577 "1999-02-01T00:00:00Z" @default.
- Q74665036 P698 "10100902" @default.
- Q74665036 P921 Q13360072 @default.
- Q74665036 P921 Q152 @default.