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- Q83554907 description "artículu científicu espublizáu en febreru de 2011" @default.
- Q83554907 description "im Februar 2011 veröffentlichter wissenschaftlicher Artikel" @default.
- Q83554907 description "scientific article published on 15 February 2011" @default.
- Q83554907 description "wetenschappelijk artikel" @default.
- Q83554907 description "наукова стаття, опублікована в лютому 2011" @default.
- Q83554907 name "High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio" @default.
- Q83554907 name "High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio" @default.
- Q83554907 type Item @default.
- Q83554907 label "High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio" @default.
- Q83554907 label "High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio" @default.
- Q83554907 prefLabel "High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio" @default.
- Q83554907 prefLabel "High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio" @default.
- Q83554907 P1104 Q83554907-962ABCE0-E131-43C8-A038-06A56E53032B @default.
- Q83554907 P1433 Q83554907-1E9B99C7-7581-445A-A40C-0423BE3929E2 @default.
- Q83554907 P1476 Q83554907-5DE675F2-0EF3-4142-B110-9990A8BC5762 @default.
- Q83554907 P2093 Q83554907-1C0E318F-BFBE-4EB3-A725-80005B48C653 @default.
- Q83554907 P2093 Q83554907-8E58913B-9B65-486B-8F89-D860DCAD9C63 @default.
- Q83554907 P304 Q83554907-96A5D18A-6039-4757-A85A-FFE01CF1CC19 @default.
- Q83554907 P31 Q83554907-1E49814E-303D-42C3-AF28-486C28334D31 @default.
- Q83554907 P356 Q83554907-D92A3518-7952-4E96-8E73-326C17DE5D27 @default.
- Q83554907 P433 Q83554907-13CFEEB9-5770-440C-8FD8-CC8EB2C5120F @default.
- Q83554907 P478 Q83554907-8D3719A0-FBF1-47A5-843A-EA2BE2EFBEBA @default.
- Q83554907 P50 Q83554907-014132E1-63E8-46B6-ABDA-E2785EBC6024 @default.
- Q83554907 P50 Q83554907-1F2B5B7F-DB26-4107-B64A-628D9AFAB1D9 @default.
- Q83554907 P50 Q83554907-4E8CAAD8-B20F-4964-8B85-5004D75C5C93 @default.
- Q83554907 P577 Q83554907-B131A40B-1601-4FDA-B2FD-6A9726F417C1 @default.
- Q83554907 P698 Q83554907-E33FF355-A48F-4B34-99D9-A2A571CED2D5 @default.
- Q83554907 P921 Q83554907-CA2AF20F-A69A-4842-B5E4-E4A513D73783 @default.
- Q83554907 P356 J.MEATSCI.2011.02.008 @default.
- Q83554907 P698 21382672 @default.
- Q83554907 P1104 "+6" @default.
- Q83554907 P1433 Q15755233 @default.
- Q83554907 P1476 "High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio" @default.
- Q83554907 P2093 "M D Guàrdia" @default.
- Q83554907 P2093 "M Pérez-Juan" @default.
- Q83554907 P304 "542-547" @default.
- Q83554907 P31 Q13442814 @default.
- Q83554907 P356 "10.1016/J.MEATSCI.2011.02.008" @default.
- Q83554907 P433 "3" @default.
- Q83554907 P478 "88" @default.
- Q83554907 P50 Q56419393 @default.
- Q83554907 P50 Q56650282 @default.
- Q83554907 P50 Q56983296 @default.
- Q83554907 P577 "2011-02-15T00:00:00Z" @default.
- Q83554907 P698 "21382672" @default.
- Q83554907 P921 Q95566669 @default.