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- Q99549616 description "article scientifique publié en 2020" @default.
- Q99549616 description "artículu científicu espublizáu en setiembre de 2020" @default.
- Q99549616 description "im September 2020 veröffentlichter wissenschaftlicher Artikel" @default.
- Q99549616 description "scientific article published on 13 September 2020" @default.
- Q99549616 description "wetenschappelijk artikel" @default.
- Q99549616 description "наукова стаття, опублікована 13 вересня 2020" @default.
- Q99549616 name "Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage" @default.
- Q99549616 name "Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage" @default.
- Q99549616 type Item @default.
- Q99549616 label "Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage" @default.
- Q99549616 label "Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage" @default.
- Q99549616 prefLabel "Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage" @default.
- Q99549616 prefLabel "Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage" @default.
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- Q99549616 P1476 "Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage" @default.
- Q99549616 P2093 "Flavio D'Alessandro" @default.
- Q99549616 P2093 "Francesca Maggio" @default.
- Q99549616 P2093 "Giampiero Sacchetti" @default.
- Q99549616 P275 Q20007257 @default.
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- Q99549616 P356 "10.3390/FOODS9091286" @default.
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- Q99549616 P577 "2020-09-13T00:00:00Z" @default.
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