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- Q83252345 description "article scientifique publié en décembre 2010" @default.
- Q83252345 description "artículu científicu espublizáu n'avientu de 2010" @default.
- Q83252345 description "im Dezember 2010 veröffentlichter wissenschaftlicher Artikel" @default.
- Q83252345 description "scientific article published on 23 December 2010" @default.
- Q83252345 description "wetenschappelijk artikel" @default.
- Q83252345 description "наукова стаття, опублікована в грудні 2010" @default.
- Q83252345 name "Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat" @default.
- Q83252345 name "Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat" @default.
- Q83252345 type Item @default.
- Q83252345 label "Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat" @default.
- Q83252345 label "Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat" @default.
- Q83252345 prefLabel "Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat" @default.
- Q83252345 prefLabel "Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat" @default.
- Q83252345 P1433 Q83252345-5E475B01-C0B4-48D4-9CC5-18DC30C2BCF6 @default.
- Q83252345 P1476 Q83252345-DC692A1F-D553-49E5-8153-6217B17A883C @default.
- Q83252345 P2093 Q83252345-0AB8D8EC-CA49-4A44-99B6-0C8F86DBD7F7 @default.
- Q83252345 P2093 Q83252345-16CB57F9-2FFF-47DB-9910-82BD7DD96470 @default.
- Q83252345 P2093 Q83252345-84208F69-83F5-4136-AB2B-73DC6F561423 @default.
- Q83252345 P2093 Q83252345-A5D668B3-07C2-44FC-8830-9E31CF1D3E56 @default.
- Q83252345 P2093 Q83252345-B2A7D6F5-6374-4811-BFF4-94F540B13A13 @default.
- Q83252345 P2093 Q83252345-C3CB1515-A4D1-4990-B294-E9CA65DBEEAD @default.
- Q83252345 P304 Q83252345-72D0D3A4-3132-46E5-BA95-C4841F9174E1 @default.
- Q83252345 P31 Q83252345-1F638AE3-E173-4002-A273-5738304E6295 @default.
- Q83252345 P356 Q83252345-15B9CC19-0C17-49A4-A6B8-8D6FC6CF5016 @default.
- Q83252345 P433 Q83252345-1B598D34-693F-45C6-B814-B89FC14AD231 @default.
- Q83252345 P478 Q83252345-E641CCBD-9D44-450D-ABCD-D085EDA95E32 @default.
- Q83252345 P577 Q83252345-5E20CD22-1F0E-4A36-822C-6483DAA85C37 @default.
- Q83252345 P698 Q83252345-C1728EAD-C2D7-4240-ADE5-03D449A82B9A @default.
- Q83252345 P356 J.MEATSCI.2010.12.029 @default.
- Q83252345 P698 21251766 @default.
- Q83252345 P1433 Q15755233 @default.
- Q83252345 P1476 "Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat" @default.
- Q83252345 P2093 "A Baker" @default.
- Q83252345 P2093 "D Zammerini" @default.
- Q83252345 P2093 "F M Whittington" @default.
- Q83252345 P2093 "G R Nute" @default.
- Q83252345 P2093 "J D Wood" @default.
- Q83252345 P2093 "S I Hughes" @default.
- Q83252345 P304 "249-255" @default.
- Q83252345 P31 Q13442814 @default.
- Q83252345 P356 "10.1016/J.MEATSCI.2010.12.029" @default.
- Q83252345 P433 "2" @default.
- Q83252345 P478 "88" @default.
- Q83252345 P577 "2010-12-23T00:00:00Z" @default.
- Q83252345 P698 "21251766" @default.