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- Q83239738 description "article scientifique publié en 2011" @default.
- Q83239738 description "artikull shkencor i botuar më 01 shkurt 2011" @default.
- Q83239738 description "artículu científicu espublizáu en febreru de 2011" @default.
- Q83239738 description "scientific article published on 01 February 2011" @default.
- Q83239738 description "wetenschappelijk artikel" @default.
- Q83239738 description "наукова стаття, опублікована в лютому 2011" @default.
- Q83239738 name "Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat" @default.
- Q83239738 name "Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat" @default.
- Q83239738 name "Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat" @default.
- Q83239738 type Item @default.
- Q83239738 label "Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat" @default.
- Q83239738 label "Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat" @default.
- Q83239738 label "Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat" @default.
- Q83239738 prefLabel "Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat" @default.
- Q83239738 prefLabel "Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat" @default.
- Q83239738 prefLabel "Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat" @default.
- Q83239738 P1433 Q83239738-708FD9D8-9BA3-4774-9145-2E229099FDD4 @default.
- Q83239738 P1476 Q83239738-ACD1361C-F44B-46CD-870A-47DB784047EA @default.
- Q83239738 P2093 Q83239738-25705F54-56C4-43F8-A653-83314BD113CB @default.
- Q83239738 P2093 Q83239738-A6604C12-B041-493F-98AF-5794984B1920 @default.
- Q83239738 P2093 Q83239738-BC5B6941-B605-4BAE-8998-4A882868C597 @default.
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- Q83239738 P2093 Q83239738-F0B61047-8271-48BE-97CD-D7E1137FCEB2 @default.
- Q83239738 P2093 Q83239738-F27069E6-3E08-4118-8939-695B96659FB5 @default.
- Q83239738 P304 Q83239738-A4A7CF2A-B32C-40DB-BA05-5B86FF3BA847 @default.
- Q83239738 P31 Q83239738-A939B220-0047-438B-8EE3-0DD72F9521D1 @default.
- Q83239738 P356 Q83239738-F6BEEC44-86F5-4BFE-B01C-8244B489887C @default.
- Q83239738 P433 Q83239738-2AF3D29D-97E8-4619-B268-F5BAF9D0FFA8 @default.
- Q83239738 P478 Q83239738-602A2321-532F-4F65-869A-9BB37AEE853F @default.
- Q83239738 P577 Q83239738-4593E11E-56B7-4FF3-85C2-3B02F38F7DF5 @default.
- Q83239738 P698 Q83239738-21D45DD9-837C-4CAA-A4AE-899248968458 @default.
- Q83239738 P356 PS.2010-01002 @default.
- Q83239738 P698 21248346 @default.
- Q83239738 P1433 Q1999242 @default.
- Q83239738 P1476 "Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat" @default.
- Q83239738 P2093 "A R Sams" @default.
- Q83239738 P2093 "C Narciso-Gaytán" @default.
- Q83239738 P2093 "D Shin" @default.
- Q83239738 P2093 "J T Keeton" @default.
- Q83239738 P2093 "M X Sánchez-Plata" @default.
- Q83239738 P2093 "R K Miller" @default.
- Q83239738 P2093 "S B Smith" @default.
- Q83239738 P304 "473-480" @default.
- Q83239738 P31 Q13442814 @default.
- Q83239738 P356 "10.3382/PS.2010-01002" @default.
- Q83239738 P433 "2" @default.
- Q83239738 P478 "90" @default.
- Q83239738 P577 "2011-02-01T00:00:00Z" @default.
- Q83239738 P698 "21248346" @default.