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- Q90976030 description "artículu científicu espublizáu n'ochobre de 2019" @default.
- Q90976030 description "scientific article published on 29 October 2019" @default.
- Q90976030 description "wetenschappelijk artikel" @default.
- Q90976030 description "наукова стаття, опублікована 29 жовтня 2019" @default.
- Q90976030 name "Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility" @default.
- Q90976030 name "Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility" @default.
- Q90976030 type Item @default.
- Q90976030 label "Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility" @default.
- Q90976030 label "Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility" @default.
- Q90976030 prefLabel "Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility" @default.
- Q90976030 prefLabel "Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility" @default.
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- Q90976030 P1476 Q90976030-17F0BDAC-53B3-4180-98E2-74F952007754 @default.
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- Q90976030 P2093 Q90976030-EA21E680-0C84-4586-8955-6440EA35CF61 @default.
- Q90976030 P304 Q90976030-7B37BF07-9EC8-4B45-A4CB-A48519ED7567 @default.
- Q90976030 P31 Q90976030-479A1959-BD43-46DD-91FE-F8A00914963C @default.
- Q90976030 P356 Q90976030-96CA87ED-2468-45F1-9626-65373D250074 @default.
- Q90976030 P433 Q90976030-E1EC7650-2782-419B-B5CB-B8A876E5E01E @default.
- Q90976030 P478 Q90976030-08DA5418-DF91-4B4B-9A3B-1BD4999D428E @default.
- Q90976030 P50 Q90976030-23D82C8A-6A88-4D4A-9474-B7D3C0F6979E @default.
- Q90976030 P50 Q90976030-2ADEE111-4F61-4346-AEF7-D9A85289E972 @default.
- Q90976030 P577 Q90976030-0B3BB1E2-EA00-4339-9E79-5CDF92216D06 @default.
- Q90976030 P698 Q90976030-F6D691CA-8522-4069-B4EF-0AB10EA918AF @default.
- Q90976030 P356 C9FO01443H @default.
- Q90976030 P698 31659361 @default.
- Q90976030 P1433 Q3076426 @default.
- Q90976030 P1476 "Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility" @default.
- Q90976030 P2093 "Chunqiang Li" @default.
- Q90976030 P2093 "Di Zhao" @default.
- Q90976030 P2093 "Jun-Hua Shao" @default.
- Q90976030 P2093 "Junlong Zhang" @default.
- Q90976030 P304 "7407-7415" @default.
- Q90976030 P31 Q13442814 @default.
- Q90976030 P356 "10.1039/C9FO01443H" @default.
- Q90976030 P433 "11" @default.
- Q90976030 P478 "10" @default.
- Q90976030 P50 Q89396310 @default.
- Q90976030 P50 Q90976026 @default.
- Q90976030 P577 "2019-10-29T00:00:00Z" @default.
- Q90976030 P698 "31659361" @default.