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- Q82398872 description "article scientifique publié en 1997" @default.
- Q82398872 description "artículu científicu espublizáu en mayu de 1997" @default.
- Q82398872 description "im Mai 1997 veröffentlichter wissenschaftlicher Artikel" @default.
- Q82398872 description "scientific article published on 01 May 1997" @default.
- Q82398872 description "wetenschappelijk artikel" @default.
- Q82398872 description "наукова стаття, опублікована в травні 1997" @default.
- Q82398872 name "Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle" @default.
- Q82398872 name "Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle" @default.
- Q82398872 type Item @default.
- Q82398872 label "Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle" @default.
- Q82398872 label "Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle" @default.
- Q82398872 prefLabel "Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle" @default.
- Q82398872 prefLabel "Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle" @default.
- Q82398872 P1433 Q82398872-CB145AFD-F5EF-484A-A21F-BF4C2646D64C @default.
- Q82398872 P1476 Q82398872-DD2A1F15-D883-4972-A6D1-80AC4B51B49C @default.
- Q82398872 P2093 Q82398872-0036AB68-335A-4965-8DAF-1BD1D1387D4A @default.
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- Q82398872 P2093 Q82398872-FA41F6BB-6A16-4E2C-8496-C7F8A2DAD95E @default.
- Q82398872 P2860 Q82398872-206D7519-B0A3-4BE5-93CC-2085F1CB674F @default.
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- Q82398872 P304 Q82398872-10E2FF64-03A7-4665-8690-B970C127E8C6 @default.
- Q82398872 P31 Q82398872-0F60907E-9B65-4536-AD66-42B3D63D02E9 @default.
- Q82398872 P356 Q82398872-694F38DD-4D5E-4340-9543-CFD813A22A12 @default.
- Q82398872 P433 Q82398872-F33D2373-E5E6-4A3E-9E75-A0354730CB5E @default.
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- Q82398872 P698 Q82398872-739084C9-8E51-4650-83DB-58D32FE13CD3 @default.
- Q82398872 P356 S0309-1740(96)00105-2 @default.
- Q82398872 P698 22061848 @default.
- Q82398872 P1433 Q15755233 @default.
- Q82398872 P1476 "Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle" @default.
- Q82398872 P2093 "D H Kropf" @default.
- Q82398872 P2093 "F W Pohlman" @default.
- Q82398872 P2093 "M E Dikeman" @default.
- Q82398872 P2860 Q41146095 @default.
- Q82398872 P2860 Q44986431 @default.
- Q82398872 P2860 Q47751705 @default.
- Q82398872 P2860 Q51611924 @default.
- Q82398872 P2860 Q82359929 @default.
- Q82398872 P304 "89-100" @default.
- Q82398872 P31 Q13442814 @default.
- Q82398872 P356 "10.1016/S0309-1740(96)00105-2" @default.
- Q82398872 P433 "1" @default.
- Q82398872 P478 "46" @default.
- Q82398872 P577 "1997-05-01T00:00:00Z" @default.
- Q82398872 P698 "22061848" @default.