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- Q89730973 description "artículu científicu espublizáu en febreru de 2020" @default.
- Q89730973 description "bài báo khoa học" @default.
- Q89730973 description "im Februar 2020 veröffentlichter wissenschaftlicher Artikel" @default.
- Q89730973 description "scientific article published on 05 February 2020" @default.
- Q89730973 description "wetenschappelijk artikel" @default.
- Q89730973 description "наукова стаття, опублікована 5 лютого 2020" @default.
- Q89730973 name "Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia" @default.
- Q89730973 name "Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia" @default.
- Q89730973 type Item @default.
- Q89730973 label "Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia" @default.
- Q89730973 label "Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia" @default.
- Q89730973 prefLabel "Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia" @default.
- Q89730973 prefLabel "Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia" @default.
- Q89730973 P1433 Q89730973-F4672FB7-E2A8-4D99-B7F4-82195BC13EF2 @default.
- Q89730973 P1476 Q89730973-70160057-0402-4146-BC79-F65488458ACA @default.
- Q89730973 P2093 Q89730973-37D17294-BA76-4AE4-B37B-321CAFCBF18F @default.
- Q89730973 P2093 Q89730973-4B35A22F-2774-49C3-A3C8-14DC04EDFD12 @default.
- Q89730973 P2093 Q89730973-5303F04E-0C63-489D-ACDD-80F1F0C328C5 @default.
- Q89730973 P2093 Q89730973-9EFB76D8-DE87-46F9-AE9C-54EF742029F8 @default.
- Q89730973 P2093 Q89730973-B67C723F-9FCA-48F8-A403-08B5A46D6501 @default.
- Q89730973 P304 Q89730973-9D4561DC-16BD-4FC6-8794-E28A8B28747D @default.
- Q89730973 P31 Q89730973-511C721B-8A6E-432D-B403-00703FFCCE1A @default.
- Q89730973 P356 Q89730973-FF32180A-2C90-476E-A38A-EDA91591C683 @default.
- Q89730973 P478 Q89730973-01C27063-EF3C-42BC-BA0C-12E88AE86442 @default.
- Q89730973 P577 Q89730973-EF49AB05-B66E-4C75-8418-52418C88AA3C @default.
- Q89730973 P698 Q89730973-A90001D2-B472-40CD-B968-ABD74053FCDC @default.
- Q89730973 P356 J.MEATSCI.2020.108080 @default.
- Q89730973 P698 32062525 @default.
- Q89730973 P1433 Q15755233 @default.
- Q89730973 P1476 "Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia" @default.
- Q89730973 P2093 "Baohua Kong" @default.
- Q89730973 P2093 "Qian Liu" @default.
- Q89730973 P2093 "Shuo Shi" @default.
- Q89730973 P2093 "Xiufang Xia" @default.
- Q89730973 P2093 "Yan Wang" @default.
- Q89730973 P304 "108080" @default.
- Q89730973 P31 Q13442814 @default.
- Q89730973 P356 "10.1016/J.MEATSCI.2020.108080" @default.
- Q89730973 P478 "163" @default.
- Q89730973 P577 "2020-02-05T00:00:00Z" @default.
- Q89730973 P698 "32062525" @default.