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- Q84565883 description "artículu científicu espublizáu en xunu de 2011" @default.
- Q84565883 description "im Juni 2011 veröffentlichter wissenschaftlicher Artikel" @default.
- Q84565883 description "scientific article published on 29 June 2011" @default.
- Q84565883 description "wetenschappelijk artikel" @default.
- Q84565883 description "наукова стаття, опублікована в червні 2011" @default.
- Q84565883 name "Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke" @default.
- Q84565883 name "Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke" @default.
- Q84565883 type Item @default.
- Q84565883 label "Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke" @default.
- Q84565883 label "Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke" @default.
- Q84565883 prefLabel "Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke" @default.
- Q84565883 prefLabel "Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke" @default.
- Q84565883 P1104 Q84565883-0A4B7404-B6BF-411E-9541-5EEB5788CDCB @default.
- Q84565883 P1433 Q84565883-7D504F80-6A5D-4659-963D-3CDC8FE8B28E @default.
- Q84565883 P1476 Q84565883-B22F7E76-8E9C-4C80-9733-8B1CC791C0F2 @default.
- Q84565883 P2093 Q84565883-12E7328C-7203-4B0E-B772-FBFA2394BDFA @default.
- Q84565883 P2093 Q84565883-13FB9679-962D-4406-948E-C833BC2128D1 @default.
- Q84565883 P2093 Q84565883-7B882D10-BC5E-489F-97DC-0316A1129158 @default.
- Q84565883 P2093 Q84565883-D196B0A5-CF85-451A-9685-884F6FF70318 @default.
- Q84565883 P2093 Q84565883-D55609F3-37DC-44DC-A3A8-D168EB8E5B50 @default.
- Q84565883 P304 Q84565883-FB531D79-5BBF-4E26-9AFB-F846EDFFAC06 @default.
- Q84565883 P31 Q84565883-BC0B3B81-4E50-4067-9B92-A3028AB2A96F @default.
- Q84565883 P356 Q84565883-A8FCC2B0-36BA-4232-AD7D-E29C83247EFD @default.
- Q84565883 P433 Q84565883-0329C4FA-2D76-4C35-BC0B-BC1EBD291C6A @default.
- Q84565883 P478 Q84565883-87C3510B-28F4-44A2-B105-0349A205BCDE @default.
- Q84565883 P577 Q84565883-3683BE63-E3E5-42FF-9E33-F58FFCF8FFAD @default.
- Q84565883 P698 Q84565883-564AF3A1-17FB-4478-B267-29C1F35AE75F @default.
- Q84565883 P921 Q84565883-6BFCCAD9-FBFD-4248-B8C5-FD0C900E1B4E @default.
- Q84565883 P356 J.MEATSCI.2011.06.024 @default.
- Q84565883 P698 21764224 @default.
- Q84565883 P1104 "+9" @default.
- Q84565883 P1433 Q15755233 @default.
- Q84565883 P1476 "Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke" @default.
- Q84565883 P2093 "Alexander Hitzel" @default.
- Q84565883 P2093 "Fredi Schwägele" @default.
- Q84565883 P2093 "Karl Speer" @default.
- Q84565883 P2093 "Margarete Pöhlmann" @default.
- Q84565883 P2093 "Wolfgang Jira" @default.
- Q84565883 P304 "176-184" @default.
- Q84565883 P31 Q13442814 @default.
- Q84565883 P356 "10.1016/J.MEATSCI.2011.06.024" @default.
- Q84565883 P433 "1" @default.
- Q84565883 P478 "90" @default.
- Q84565883 P577 "2011-06-29T00:00:00Z" @default.
- Q84565883 P698 "21764224" @default.
- Q84565883 P921 Q407212 @default.