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- Q82408258 description "article scientifique publié en 1998" @default.
- Q82408258 description "artículu científicu espublizáu en xunu de 1998" @default.
- Q82408258 description "im Juni 1998 veröffentlichter wissenschaftlicher Artikel" @default.
- Q82408258 description "scientific article published on 01 June 1998" @default.
- Q82408258 description "wetenschappelijk artikel" @default.
- Q82408258 description "наукова стаття, опублікована в червні 1998" @default.
- Q82408258 name "Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption" @default.
- Q82408258 name "Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption" @default.
- Q82408258 type Item @default.
- Q82408258 label "Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption" @default.
- Q82408258 label "Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption" @default.
- Q82408258 prefLabel "Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption" @default.
- Q82408258 prefLabel "Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption" @default.
- Q82408258 P1104 Q82408258-7E82BCD9-38B3-487C-B822-93E725B401EE @default.
- Q82408258 P1433 Q82408258-94961539-A1A4-4CA3-9969-8EA865AC26F9 @default.
- Q82408258 P1476 Q82408258-54C2A788-06B9-49B2-AB52-73B5E71D6BF4 @default.
- Q82408258 P2093 Q82408258-0113D5A4-44AE-4305-987D-A93344DF8452 @default.
- Q82408258 P2093 Q82408258-20438927-73A7-48C9-B0B2-8FA54159C09B @default.
- Q82408258 P2093 Q82408258-7BB06BF8-13CF-4874-A105-53C0A556BBEF @default.
- Q82408258 P2093 Q82408258-D9646C32-6DB4-48C4-B8A0-E016177A7F58 @default.
- Q82408258 P2860 Q82408258-1B86E92B-0029-4AA1-B505-3E2B4EE9E2F4 @default.
- Q82408258 P2860 Q82408258-A727A1C5-42A8-4FA4-A315-5A696D0D82E4 @default.
- Q82408258 P2860 Q82408258-A855485E-F56D-4FB8-81EC-846AFDDF4E8A @default.
- Q82408258 P2860 Q82408258-C5272154-A90A-4D8A-B57B-DA914B9A2CFC @default.
- Q82408258 P304 Q82408258-33855C54-67CA-4161-9166-00FB85318A33 @default.
- Q82408258 P31 Q82408258-0D51C5D0-0AB7-497C-8A9C-81CB931ECBFC @default.
- Q82408258 P356 Q82408258-BE7C8C00-4CB9-4C50-9513-8AA80A60225B @default.
- Q82408258 P433 Q82408258-897F421D-01DE-42E7-9285-1C18802FB50C @default.
- Q82408258 P478 Q82408258-91D7E655-75D4-49B2-B9D6-3CEB612297E9 @default.
- Q82408258 P577 Q82408258-2D6DCFDA-1A54-4A99-906F-B3F1DE76330E @default.
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- Q82408258 P921 Q82408258-F297FBC8-8E88-410D-AF14-734584CB2639 @default.
- Q82408258 P356 S0309-1740(97)00138-1 @default.
- Q82408258 P698 22063308 @default.
- Q82408258 P1104 "+12" @default.
- Q82408258 P1433 Q15755233 @default.
- Q82408258 P1476 "Effects of grilling to 80 °C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumption" @default.
- Q82408258 P2093 "G R Nute" @default.
- Q82408258 P2093 "J D Wood" @default.
- Q82408258 P2093 "P R Sheard" @default.
- Q82408258 P2093 "R C Ball" @default.
- Q82408258 P2860 Q40952894 @default.
- Q82408258 P2860 Q82385287 @default.
- Q82408258 P2860 Q82391306 @default.
- Q82408258 P2860 Q82408251 @default.
- Q82408258 P304 "193-204" @default.
- Q82408258 P31 Q13442814 @default.
- Q82408258 P356 "10.1016/S0309-1740(97)00138-1" @default.
- Q82408258 P433 "2" @default.
- Q82408258 P478 "49" @default.
- Q82408258 P577 "1998-06-01T00:00:00Z" @default.
- Q82408258 P698 "22063308" @default.
- Q82408258 P921 Q55784895 @default.