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- Q79627129 description "article scientifique publié en 2007" @default.
- Q79627129 description "artículu científicu espublizáu en xineru de 2007" @default.
- Q79627129 description "scientific article published on 23 January 2007" @default.
- Q79627129 description "wetenschappelijk artikel" @default.
- Q79627129 description "наукова стаття, опублікована в січні 2007" @default.
- Q79627129 name "Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels" @default.
- Q79627129 name "Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels" @default.
- Q79627129 type Item @default.
- Q79627129 label "Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels" @default.
- Q79627129 label "Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels" @default.
- Q79627129 prefLabel "Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels" @default.
- Q79627129 prefLabel "Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels" @default.
- Q79627129 P1104 Q79627129-4733FA83-E32B-4AC5-A83B-6D3B57C78783 @default.
- Q79627129 P1433 Q79627129-8A1C67D3-D83C-4761-9D50-FF0773ABA9F2 @default.
- Q79627129 P1476 Q79627129-B5B0F034-5C47-44E5-B3F0-334321DE47C2 @default.
- Q79627129 P2093 Q79627129-28DFB57E-E7AE-49F7-9CDA-C9BD2C2B1F67 @default.
- Q79627129 P2093 Q79627129-583557CE-4758-4305-993E-50A2CDD50A98 @default.
- Q79627129 P2093 Q79627129-7CCBF678-F8CE-4DB7-ACBE-071E6AA6242C @default.
- Q79627129 P2093 Q79627129-B91C653E-BB9A-435C-A92C-5BCEEEC8FE02 @default.
- Q79627129 P2093 Q79627129-C4A50A1F-460A-4C07-9503-280C12F9C355 @default.
- Q79627129 P304 Q79627129-0FB1991F-484C-4E45-AFEA-CB936C9AC668 @default.
- Q79627129 P31 Q79627129-1491AF4A-4582-4AC8-A13E-9344079E31A6 @default.
- Q79627129 P356 Q79627129-76ECEDE4-A4AC-4B3C-86B4-0408E0856110 @default.
- Q79627129 P433 Q79627129-39C7400F-EE15-4BF8-B19F-6A4E74C98711 @default.
- Q79627129 P478 Q79627129-DD26DBA9-D447-4974-8502-9331AB8FE801 @default.
- Q79627129 P577 Q79627129-30DC0673-674F-41E0-80D1-7910992F6329 @default.
- Q79627129 P698 Q79627129-CA109E76-8CEA-4533-B132-B0CCA43AD6C9 @default.
- Q79627129 P356 JF0623485 @default.
- Q79627129 P698 17243701 @default.
- Q79627129 P1104 "+8" @default.
- Q79627129 P1433 Q1024905 @default.
- Q79627129 P1476 "Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels" @default.
- Q79627129 P2093 "E Puolanne" @default.
- Q79627129 P2093 "J Buchert" @default.
- Q79627129 P2093 "K Autio" @default.
- Q79627129 P2093 "K Kruus" @default.
- Q79627129 P2093 "R Lantto" @default.
- Q79627129 P304 "1248-1255" @default.
- Q79627129 P31 Q13442814 @default.
- Q79627129 P356 "10.1021/JF0623485" @default.
- Q79627129 P433 "4" @default.
- Q79627129 P478 "55" @default.
- Q79627129 P577 "2007-01-23T00:00:00Z" @default.
- Q79627129 P698 "17243701" @default.