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- Q82403576 description "artículu científicu espublizáu en mayu de 2006" @default.
- Q82403576 description "im Mai 2006 veröffentlichter wissenschaftlicher Artikel" @default.
- Q82403576 description "scientific article published on 05 May 2006" @default.
- Q82403576 description "wetenschappelijk artikel" @default.
- Q82403576 description "наукова стаття, опублікована в травні 2006" @default.
- Q82403576 name "Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks" @default.
- Q82403576 name "Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks" @default.
- Q82403576 type Item @default.
- Q82403576 label "Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks" @default.
- Q82403576 label "Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks" @default.
- Q82403576 prefLabel "Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks" @default.
- Q82403576 prefLabel "Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks" @default.
- Q82403576 P1104 Q82403576-4C3F898F-2A39-4810-93E3-6D288ECB1112 @default.
- Q82403576 P1433 Q82403576-E7E06EF4-E8F3-44B0-B28D-C3BFDF10F4AD @default.
- Q82403576 P1476 Q82403576-9669DA70-BAAB-4971-BF48-825575D6E583 @default.
- Q82403576 P2093 Q82403576-00EF00A3-1152-4646-AD19-A1BAF0020BBC @default.
- Q82403576 P2093 Q82403576-746FB865-EEBA-499E-8362-ABDBEFF40EF3 @default.
- Q82403576 P2093 Q82403576-825E1865-CE57-40FF-8774-199B345B434E @default.
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- Q82403576 P2093 Q82403576-C8A5841D-5FF8-4791-A513-6419CC96759F @default.
- Q82403576 P2093 Q82403576-CD1BCD17-9B75-466F-81E2-4F075B1607CC @default.
- Q82403576 P2093 Q82403576-D62D0B33-972B-406A-8993-6ED61942A952 @default.
- Q82403576 P304 Q82403576-B6B2C927-2493-4CA0-92F6-A5DBF9C4A34C @default.
- Q82403576 P31 Q82403576-9CC92722-AD71-49C8-8112-B33E1A042B39 @default.
- Q82403576 P356 Q82403576-A827ABDA-9B25-490A-8F2D-0A82557C862C @default.
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- Q82403576 P698 Q82403576-1E151A3C-190B-40B7-A164-DAB46BF16466 @default.
- Q82403576 P356 J.MEATSCI.2006.03.013 @default.
- Q82403576 P698 22062569 @default.
- Q82403576 P1104 "+7" @default.
- Q82403576 P1433 Q15755233 @default.
- Q82403576 P1476 "Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks" @default.
- Q82403576 P2093 "E A Dressler" @default.
- Q82403576 P2093 "E J Yancey" @default.
- Q82403576 P2093 "G A Milliken" @default.
- Q82403576 P2093 "J P Grobbel" @default.
- Q82403576 P2093 "J S Smith" @default.
- Q82403576 P2093 "K A Hachmeister" @default.
- Q82403576 P2093 "M E Dikeman" @default.
- Q82403576 P2093 "P Gadgil" @default.
- Q82403576 P304 "680-686" @default.
- Q82403576 P31 Q13442814 @default.
- Q82403576 P356 "10.1016/J.MEATSCI.2006.03.013" @default.
- Q82403576 P433 "4" @default.
- Q82403576 P478 "73" @default.
- Q82403576 P50 Q41552943 @default.
- Q82403576 P577 "2006-05-05T00:00:00Z" @default.
- Q82403576 P698 "22062569" @default.