About: Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei Goto Sponge NotDistinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

article

Attributes	Values
rdf:type	Item
description	article (en) wetenschappelijk artikel (nl) article scientifique publié en 2005 (fr) наукова стаття, опублікована в березні 2006 (uk) im September 2005 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q58477647-D469700D-DF7B-4DA6-9C8B-3DA481676B8E
publication date	2005-09-30 00:00:00Z (xsd:dateTime)
author name string	wds:Q58477647-76B3ED90-E662-4DF6-94D9-1D966D548409 wds:Q58477647-8D6E23A4-6EA0-4169-BEB3-D5823059EAEC wds:Q58477647-AE7CCFBB-4485-491B-A63C-F38E52136D41
author name string	J Flores M Flores M-C Aristoy
rdfs:label	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei (en) Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei (nl)
skos:prefLabel	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei (en) Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei (nl)
name	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei (en) Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei (nl)
author	wds:Q58477647-2FEB22B7-9041-4D2D-B8AD-5BAC1C9EC135 wds:Q58477647-47291C56-6DD0-4A42-A0EE-1B236DDB417C wds:Q58477647-E75137C2-8907-4306-8B94-E198F01069A3
author	Yolanda Sanz Fidel Toldrá Tomas Bolumar
title	wds:Q58477647-B1050EE7-3472-407B-AA56-0301C697F597
title	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei (en)
page(s)	wds:Q58477647-8F35A35E-04B5-4118-BDD2-78AB722B755D
page(s)	457-466
instance of	wds:Q58477647-EBF3A7C7-1F32-41A7-963E-7006A3F42755
instance of	scholarly article
main subject	wds:Q58477647-AE10BDCF-56C8-4A6A-A088-75734966AF50 wds:Q58477647-F38D5B20-0ABC-44EA-86BE-E537B61E6167
main subject	Debaryomyces hansenii Lactobacillus sakei
PubMed ID	wds:Q58477647-80FA35D4-E14E-42B5-B309-0A0202A17C8C
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22061729
PubMed ID	22061729
published in	wds:Q58477647-3A1B186C-D073-454F-BD43-93B06D97D47D
published in	Meat Science
issue	wds:Q58477647-5D2EC7A0-9833-4659-92A8-9C5A3322F7F1
volume	wds:Q58477647-10C8CE84-C08D-423A-822D-2DE58FE79BCB
issue	3
volume	72
number of pages	wds:Q58477647-98FC18C4-28A5-4EE8-AE16-96E4DAFE8BE6
number of pages	10 (xsd:decimal)
DOI	wds:Q58477647-5DE2E590-15DF-465D-B3B3-6D85CA66F8B1
DOI	http://dx.doi.org/10.1016/J.MEATSCI.2005.08.010
DOI	10.1016/J.MEATSCI.2005.08.010
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58477647
is cites work of	Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures Therapeutic and biotechnological applications of substrate specific microbial aminopeptidases Selective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon Membrane The Influence of Viable Cells and Cell-Free Extracts of on Volatile Compounds and Polyphenolic Profile of Elderberry Juice
is cites work of	wds:Q93274259-B84640AD-5F4D-4A60-AB98-A5B7EE19E44E wds:Q42621557-A6094D91-9030-466E-9AAF-BB96F31C60E6 wds:Q58477417-43B38166-4CB8-442B-B225-1718D871C345 wds:Q59791663-202D59ED-3C53-4E1D-8AB4-7F9825A1EC19

Faceted Search & Find service v1.16.117 as of May 05 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3239 as of May 5 2024, on Linux (x86_64-centos_6-linux-gnu), Single-Server Edition (378 GB total memory, 183 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2025 OpenLink Software