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- Q82392023 description "article scientifique publié en 2007" @default.
- Q82392023 description "artículu científicu espublizáu en xineru de 2007" @default.
- Q82392023 description "im Januar 2007 veröffentlichter wissenschaftlicher Artikel" @default.
- Q82392023 description "scientific article published on 19 January 2007" @default.
- Q82392023 description "wetenschappelijk artikel" @default.
- Q82392023 description "наукова стаття, опублікована в січні 2007" @default.
- Q82392023 name "Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef" @default.
- Q82392023 name "Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef" @default.
- Q82392023 type Item @default.
- Q82392023 label "Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef" @default.
- Q82392023 label "Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef" @default.
- Q82392023 prefLabel "Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef" @default.
- Q82392023 prefLabel "Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef" @default.
- Q82392023 P1104 Q82392023-856AFFFD-EFCF-458A-90C5-8C5020AC523B @default.
- Q82392023 P1433 Q82392023-BA11CEB6-4071-492D-ACDE-0CAAEFB37B1F @default.
- Q82392023 P1476 Q82392023-2807F61F-2606-4615-8751-4487660CF464 @default.
- Q82392023 P2093 Q82392023-25D1A8AF-09D3-4F93-89EE-0A0E50DF38E7 @default.
- Q82392023 P2093 Q82392023-3E95BDFA-D0B7-4FAD-B70C-79411A80A498 @default.
- Q82392023 P2093 Q82392023-6A205324-F453-40DA-A9AE-0156464B88A7 @default.
- Q82392023 P2093 Q82392023-757AF26C-8555-4D0D-8FAF-41403CB42A36 @default.
- Q82392023 P2093 Q82392023-7B50C3F9-A929-47F4-986A-9FAE52592E2E @default.
- Q82392023 P2093 Q82392023-91147830-138E-42E1-A452-F109E9CC10CC @default.
- Q82392023 P304 Q82392023-68C2E8EA-9E7C-4E51-9944-80215555A291 @default.
- Q82392023 P31 Q82392023-16111B01-D740-4FA0-861E-187792170154 @default.
- Q82392023 P356 Q82392023-DCB727D5-6558-4301-BDE6-2DA56FFAE1D2 @default.
- Q82392023 P433 Q82392023-0434E326-1DE6-43A5-BD28-C82B9BC4DE98 @default.
- Q82392023 P478 Q82392023-06FA062D-A898-457C-961B-12D88B1A88FE @default.
- Q82392023 P577 Q82392023-5FAEAF61-19AE-458D-86D8-8144925D029A @default.
- Q82392023 P698 Q82392023-7DA4BFE1-5FFA-4EAF-8163-C90263C88492 @default.
- Q82392023 P356 J.MEATSCI.2007.01.001 @default.
- Q82392023 P698 22060988 @default.
- Q82392023 P1104 "+11" @default.
- Q82392023 P1433 Q15755233 @default.
- Q82392023 P1476 "Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef" @default.
- Q82392023 P2093 "A M Sancho" @default.
- Q82392023 P2093 "C B Gonzalez" @default.
- Q82392023 P2093 "F Carduza" @default.
- Q82392023 P2093 "G Grigioni" @default.
- Q82392023 P2093 "N Szerman" @default.
- Q82392023 P2093 "S R Vaudagna" @default.
- Q82392023 P304 "463-473" @default.
- Q82392023 P31 Q13442814 @default.
- Q82392023 P356 "10.1016/J.MEATSCI.2007.01.001" @default.
- Q82392023 P433 "3" @default.
- Q82392023 P478 "76" @default.
- Q82392023 P577 "2007-01-19T00:00:00Z" @default.
- Q82392023 P698 "22060988" @default.