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- Q91080628 description "artículu científicu espublizáu en xineru de 2019" @default.
- Q91080628 description "im Januar 2019 veröffentlichter wissenschaftlicher Artikel" @default.
- Q91080628 description "scientific article published on 17 January 2019" @default.
- Q91080628 description "wetenschappelijk artikel" @default.
- Q91080628 description "наукова стаття, опублікована 17 січня 2019" @default.
- Q91080628 name "Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends" @default.
- Q91080628 name "Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends" @default.
- Q91080628 type Item @default.
- Q91080628 label "Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends" @default.
- Q91080628 label "Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends" @default.
- Q91080628 prefLabel "Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends" @default.
- Q91080628 prefLabel "Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends" @default.
- Q91080628 P1433 Q91080628-E7AE32F0-34FF-43A8-94F1-E0F5B1BB9D3B @default.
- Q91080628 P1476 Q91080628-C4882AD0-C6BB-4B25-A2C4-C4E16F1FF7CA @default.
- Q91080628 P2093 Q91080628-242C055D-2A35-47DB-8CD8-F0803A2E37D9 @default.
- Q91080628 P2093 Q91080628-68676182-BD60-4819-A6D3-1B1BBCF73560 @default.
- Q91080628 P2093 Q91080628-78CCBDA2-0F2D-4E84-A35F-06E68C225CBF @default.
- Q91080628 P2093 Q91080628-7F5FB037-C326-4772-A047-536DC6E3E2CC @default.
- Q91080628 P2093 Q91080628-BEEB454F-58C9-48F9-AD9C-DC8D08A876C9 @default.
- Q91080628 P304 Q91080628-152C0AA7-0614-4C10-B5EE-D6C13EA5ECC3 @default.
- Q91080628 P31 Q91080628-5A9CAEEE-6AE6-4F75-BA17-D610222DA018 @default.
- Q91080628 P356 Q91080628-07AAF2BC-571B-4C1B-A36A-76C4E463A1EB @default.
- Q91080628 P433 Q91080628-01590438-8EFC-46D3-B512-3C59D327A77F @default.
- Q91080628 P478 Q91080628-1F638A7D-F82E-4A94-A3FC-3E0FD8EBFF7D @default.
- Q91080628 P577 Q91080628-9D690346-5F62-499F-A135-F788AE05F79A @default.
- Q91080628 P698 Q91080628-3917B8BA-0F95-4DF3-8605-D3FF909350D9 @default.
- Q91080628 P356 JOS.ESS18201 @default.
- Q91080628 P698 30651414 @default.
- Q91080628 P1433 Q22911494 @default.
- Q91080628 P1476 "Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends" @default.
- Q91080628 P2093 "Jieshun Cheng" @default.
- Q91080628 P2093 "Lili Cao" @default.
- Q91080628 P2093 "Min Pang" @default.
- Q91080628 P2093 "Shaotong Jiang" @default.
- Q91080628 P2093 "Yuanfei Ge" @default.
- Q91080628 P304 "131-139" @default.
- Q91080628 P31 Q13442814 @default.
- Q91080628 P356 "10.5650/JOS.ESS18201" @default.
- Q91080628 P433 "2" @default.
- Q91080628 P478 "68" @default.
- Q91080628 P577 "2019-01-17T00:00:00Z" @default.
- Q91080628 P698 "30651414" @default.