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- Q96294977 description "artículu científicu espublizáu en xunu de 2020" @default.
- Q96294977 description "im Juni 2020 veröffentlichter wissenschaftlicher Artikel" @default.
- Q96294977 description "scientific article published on 08 June 2020" @default.
- Q96294977 description "wetenschappelijk artikel" @default.
- Q96294977 description "наукова стаття, опублікована 8 червня 2020" @default.
- Q96294977 name "The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts" @default.
- Q96294977 name "The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts" @default.
- Q96294977 type Item @default.
- Q96294977 label "The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts" @default.
- Q96294977 label "The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts" @default.
- Q96294977 prefLabel "The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts" @default.
- Q96294977 prefLabel "The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts" @default.
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- Q96294977 P1476 "The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts" @default.
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