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- Q82383542 description "article scientifique publié en 1994" @default.
- Q82383542 description "artikull shkencor i botuar më 01 janar 1994" @default.
- Q82383542 description "artículu científicu espublizáu en xineru de 1994" @default.
- Q82383542 description "im Jahr 1994 veröffentlichter wissenschaftlicher Artikel" @default.
- Q82383542 description "scientific article published on 01 January 1994" @default.
- Q82383542 description "wetenschappelijk artikel" @default.
- Q82383542 description "наукова стаття, опублікована в січні 1994" @default.
- Q82383542 name "Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature" @default.
- Q82383542 name "Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature" @default.
- Q82383542 name "Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature" @default.
- Q82383542 type Item @default.
- Q82383542 label "Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature" @default.
- Q82383542 label "Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature" @default.
- Q82383542 label "Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature" @default.
- Q82383542 prefLabel "Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature" @default.
- Q82383542 prefLabel "Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature" @default.
- Q82383542 prefLabel "Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature" @default.
- Q82383542 P1433 Q82383542-EC8D149E-700D-4B2B-B766-AC36B2F0C4B7 @default.
- Q82383542 P1476 Q82383542-4E31FF33-4A31-45ED-BD55-3D0C81E63998 @default.
- Q82383542 P2093 Q82383542-4561B265-2753-4AF6-A5CA-E838A0DD8D39 @default.
- Q82383542 P2093 Q82383542-74C4FEC6-4D04-4298-A0DD-BF60106B42C5 @default.
- Q82383542 P2093 Q82383542-F2FB2306-707C-44C0-AB15-72C5129F89B7 @default.
- Q82383542 P304 Q82383542-ABE7D4D2-4CBE-4542-92E6-46C19074F801 @default.
- Q82383542 P31 Q82383542-800C7695-F315-4F21-945C-6C446B5FBDC1 @default.
- Q82383542 P356 Q82383542-F1257F22-D33F-44D4-A289-7ED086B8DD60 @default.
- Q82383542 P433 Q82383542-5253BBE9-17B1-46B8-B229-C4B646E88D65 @default.
- Q82383542 P478 Q82383542-FB832227-66BA-4C4E-8F5A-935A2E2849F9 @default.
- Q82383542 P577 Q82383542-5B661C10-DCF0-46D3-AB8C-29280EC10E35 @default.
- Q82383542 P698 Q82383542-1A9B1E59-46FF-4362-878C-7AEF1F2564CD @default.
- Q82383542 P921 Q82383542-A8C80291-B718-4798-9EC6-EBBF3C1B6817 @default.
- Q82383542 P356 0309-1740(94)90124-4 @default.
- Q82383542 P698 22059672 @default.
- Q82383542 P1433 Q15755233 @default.
- Q82383542 P1476 "Muscle pH(60), colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature" @default.
- Q82383542 P2093 "C Santos" @default.
- Q82383542 P2093 "L C Roseiro" @default.
- Q82383542 P2093 "R S Melo" @default.
- Q82383542 P304 "353-359" @default.
- Q82383542 P31 Q13442814 @default.
- Q82383542 P356 "10.1016/0309-1740(94)90124-4" @default.
- Q82383542 P433 "2" @default.
- Q82383542 P478 "38" @default.
- Q82383542 P577 "1994-01-01T00:00:00Z" @default.
- Q82383542 P698 "22059672" @default.
- Q82383542 P921 Q40936 @default.