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- Q91359617 description "artículu científicu espublizáu en xineru de 2019" @default.
- Q91359617 description "scientific article published on 17 January 2019" @default.
- Q91359617 description "wetenschappelijk artikel" @default.
- Q91359617 description "наукова стаття, опублікована 17 січня 2019" @default.
- Q91359617 name "Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat" @default.
- Q91359617 name "Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat" @default.
- Q91359617 type Item @default.
- Q91359617 label "Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat" @default.
- Q91359617 label "Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat" @default.
- Q91359617 prefLabel "Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat" @default.
- Q91359617 prefLabel "Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat" @default.
- Q91359617 P1433 Q91359617-BECEB8A2-CBB0-437E-A1CD-5A3C09D0D740 @default.
- Q91359617 P1476 Q91359617-001F8AB3-8CBE-46C9-852C-1E4AC3E8DD2A @default.
- Q91359617 P2093 Q91359617-44B9DC1B-11F0-43F9-B550-8A60A72C5693 @default.
- Q91359617 P2093 Q91359617-638E16EC-5276-4817-89A3-21A4CE35BB2D @default.
- Q91359617 P2093 Q91359617-7F8E6ACC-7066-4C54-BFC9-C80472129EFB @default.
- Q91359617 P2093 Q91359617-8F76F5E6-B2D1-4095-B5EA-08A27ED1B07B @default.
- Q91359617 P2093 Q91359617-CC6C6FB0-15E4-44F6-8CDD-8D9695D40A0B @default.
- Q91359617 P304 Q91359617-EA73539B-FE95-4027-A2CA-3A2FD70EF7E4 @default.
- Q91359617 P31 Q91359617-B8B407EF-6665-40DD-BE55-3E2AE40273A7 @default.
- Q91359617 P356 Q91359617-337AD024-E40C-4EE0-8F47-0BA44B8860B8 @default.
- Q91359617 P478 Q91359617-27E35055-4568-49B8-B035-19B51221E6AB @default.
- Q91359617 P50 Q91359617-CCACF47E-80C8-4D0C-BB1D-1687376D899E @default.
- Q91359617 P577 Q91359617-935E269B-C58D-4C19-A6C3-7EA0C8C97805 @default.
- Q91359617 P698 Q91359617-D4F24D64-3906-440B-9276-89DC747BA4F4 @default.
- Q91359617 P921 Q91359617-94299DD4-9AE2-4465-8536-40AFC36A91F8 @default.
- Q91359617 P356 J.FOODCHEM.2019.01.056 @default.
- Q91359617 P698 30722879 @default.
- Q91359617 P1433 Q3007875 @default.
- Q91359617 P1476 "Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat" @default.
- Q91359617 P2093 "Emiko Okazaki" @default.
- Q91359617 P2093 "Jie-Ting Geng" @default.
- Q91359617 P2093 "Kazufumi Osako" @default.
- Q91359617 P2093 "Masaru Kasukawa" @default.
- Q91359617 P2093 "Toshiki Kaido" @default.
- Q91359617 P304 "324-330" @default.
- Q91359617 P31 Q13442814 @default.
- Q91359617 P356 "10.1016/J.FOODCHEM.2019.01.056" @default.
- Q91359617 P478 "283" @default.
- Q91359617 P50 Q86831703 @default.
- Q91359617 P577 "2019-01-17T00:00:00Z" @default.
- Q91359617 P698 "30722879" @default.
- Q91359617 P921 Q780352 @default.