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- Q82403044 description "article scientifique publié en 2006" @default.
- Q82403044 description "artículu científicu espublizáu en marzu de 2006" @default.
- Q82403044 description "im März 2006 veröffentlichter wissenschaftlicher Artikel" @default.
- Q82403044 description "scientific article published on 20 March 2006" @default.
- Q82403044 description "wetenschappelijk artikel" @default.
- Q82403044 description "наукова стаття, опублікована в березні 2006" @default.
- Q82403044 name "Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content" @default.
- Q82403044 name "Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content" @default.
- Q82403044 type Item @default.
- Q82403044 label "Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content" @default.
- Q82403044 label "Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content" @default.
- Q82403044 prefLabel "Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content" @default.
- Q82403044 prefLabel "Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content" @default.
- Q82403044 P1433 Q82403044-307325BA-AE30-469D-A4CE-771EBD583B67 @default.
- Q82403044 P1476 Q82403044-CAAAE8D1-7B28-459F-A6F2-5770324F02A6 @default.
- Q82403044 P2093 Q82403044-6FA97453-A1B4-4AAD-93C5-BB0545513DE2 @default.
- Q82403044 P2093 Q82403044-8997D94C-368E-4659-AE98-38ABCA7A6D45 @default.
- Q82403044 P2093 Q82403044-E3E45BA5-61CD-4D69-BC78-7B2F4924B8A5 @default.
- Q82403044 P304 Q82403044-D2EE834A-687C-41A5-AB36-9CF9B95FCA1E @default.
- Q82403044 P31 Q82403044-CC382745-C17E-4056-BC9C-8646598B941A @default.
- Q82403044 P356 Q82403044-C2D71202-62AB-4E08-9584-21C5DBB3E76C @default.
- Q82403044 P433 Q82403044-BAF50A65-9660-47B6-B821-E085B35F1CF7 @default.
- Q82403044 P478 Q82403044-E04BD1D4-D9DC-4751-AF26-EEF441DF57E4 @default.
- Q82403044 P50 Q82403044-8C27E3E2-60CA-4D8C-BC4E-341C98F19A8B @default.
- Q82403044 P50 Q82403044-9EECD300-FE67-423D-8C5F-0A1FD8F079BD @default.
- Q82403044 P577 Q82403044-D734004D-C53B-4100-9C8F-8E913A31C941 @default.
- Q82403044 P698 Q82403044-F420D5A5-1286-4331-B327-20047ED0C999 @default.
- Q82403044 P356 J.MEATSCI.2006.01.009 @default.
- Q82403044 P698 22062487 @default.
- Q82403044 P1433 Q15755233 @default.
- Q82403044 P1476 "Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content" @default.
- Q82403044 P2093 "J Arnau" @default.
- Q82403044 P2093 "J Gelabert" @default.
- Q82403044 P2093 "M D Guàrdia" @default.
- Q82403044 P304 "484-490" @default.
- Q82403044 P31 Q13442814 @default.
- Q82403044 P356 "10.1016/J.MEATSCI.2006.01.009" @default.
- Q82403044 P433 "3" @default.
- Q82403044 P478 "73" @default.
- Q82403044 P50 Q46311978 @default.
- Q82403044 P50 Q71704110 @default.
- Q82403044 P577 "2006-03-20T00:00:00Z" @default.
- Q82403044 P698 "22062487" @default.