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- Q82751360 description "article scientifique publié en 2008" @default.
- Q82751360 description "artículu científicu espublizáu n'avientu de 2008" @default.
- Q82751360 description "scientific article published on 01 December 2008" @default.
- Q82751360 description "wetenschappelijk artikel" @default.
- Q82751360 description "наукова стаття, опублікована в грудні 2008" @default.
- Q82751360 name "Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents" @default.
- Q82751360 name "Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents" @default.
- Q82751360 type Item @default.
- Q82751360 label "Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents" @default.
- Q82751360 label "Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents" @default.
- Q82751360 prefLabel "Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents" @default.
- Q82751360 prefLabel "Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents" @default.
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- Q82751360 P1476 Q82751360-9197D067-E0D1-441A-AABA-F9F2D8F540C8 @default.
- Q82751360 P2093 Q82751360-3239BE78-6556-469A-A4BF-2BC252D3D4C0 @default.
- Q82751360 P2093 Q82751360-327AE87D-5D62-4FC3-A635-926E390D7334 @default.
- Q82751360 P2093 Q82751360-560F31D8-A551-4EE5-89A7-A74B7CCB98AA @default.
- Q82751360 P2093 Q82751360-A252204F-BA24-4EF3-8190-853F3AAC6CDA @default.
- Q82751360 P2093 Q82751360-CEF7DF8C-ECE3-4828-A7A3-D21D31122341 @default.
- Q82751360 P304 Q82751360-DFCDE416-1418-4F68-868C-D4FB2EAE28B7 @default.
- Q82751360 P31 Q82751360-40C28E93-3161-45CD-B896-E7CF8931DEF5 @default.
- Q82751360 P356 Q82751360-A267F943-FDF7-41ED-A1FA-A88F66942938 @default.
- Q82751360 P407 Q82751360-FBC1A5EC-3DCE-40DE-8194-7CD827F528EF @default.
- Q82751360 P433 Q82751360-6817F4CB-32F6-441F-897E-03E363FF23EB @default.
- Q82751360 P478 Q82751360-6852CB80-419E-42B3-B8D9-C0987EC9F097 @default.
- Q82751360 P577 Q82751360-176ACA22-3347-43D4-9CBA-3AC508DFC044 @default.
- Q82751360 P698 Q82751360-3D303B0D-B875-4101-8EE0-0B2B3EE8EB0E @default.
- Q82751360 P921 Q82751360-5806C895-B2BA-4953-A05B-4B5FD7802111 @default.
- Q82751360 P356 JDS.2008-1322 @default.
- Q82751360 P698 19038925 @default.
- Q82751360 P1433 Q2293258 @default.
- Q82751360 P1476 "Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents" @default.
- Q82751360 P2093 "J A Lucey" @default.
- Q82751360 P2093 "K Lim" @default.
- Q82751360 P2093 "K Nelson" @default.
- Q82751360 P2093 "M Brighenti" @default.
- Q82751360 P2093 "S Govindasamy-Lucey" @default.
- Q82751360 P304 "4501-4517" @default.
- Q82751360 P31 Q13442814 @default.
- Q82751360 P356 "10.3168/JDS.2008-1322" @default.
- Q82751360 P407 Q1860 @default.
- Q82751360 P433 "12" @default.
- Q82751360 P478 "91" @default.
- Q82751360 P577 "2008-12-01T00:00:00Z" @default.
- Q82751360 P698 "19038925" @default.
- Q82751360 P921 Q271707 @default.