About: Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages

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

About: Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages Goto Sponge NotDistinct Permalink

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

scientific article published on 05 December 2006

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) article scientifique publié en 2006 (fr) наукова стаття, опублікована в грудні 2006 (uk) im Dezember 2006 veröffentlichter wissenschaftlicher Artikel (de) scientific article published on 05 December 2006 (en) artículu científicu espublizáu n'avientu de 2006 (ast)
publication date	wds:Q82412754-82C5A7A3-053B-4DCA-8912-D96720A88F68
publication date	2006-12-05 00:00:00Z (xsd:dateTime)
author name string	wds:Q82412754-41730567-B9AB-4066-B446-53696480806E
author name string	M Dolors Guardia
rdfs:label	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages (en) Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages (nl)
skos:prefLabel	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages (en) Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages (nl)
name	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages (en) Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages (nl)
author	wds:Q82412754-011C384E-A619-45A7-B084-E90C0F8EE8EF wds:Q82412754-459092EC-5444-46D0-80FC-847FB86AB233 wds:Q82412754-CE7778CE-CCBF-4254-A595-F1120785D89B
author	Margarita Garriga Begonya Marcos Teresa Aymerich
title	wds:Q82412754-69951CB0-58E2-469C-9B15-8B031979944A
title	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages (en)
page(s)	wds:Q82412754-07B74819-18AE-4EA6-8BC0-DDCBB50F1BD1
page(s)	46-53
instance of	wds:Q82412754-5BFBD4CA-A112-47BA-9829-0CEE8B3AAE2F
instance of	scholarly article
PubMed ID	wds:Q82412754-68D2A4EB-886F-437D-8344-977D7E350AB3
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/22064190
PubMed ID	22064190
published in	wds:Q82412754-19AD8EF6-BBDA-4929-8C5F-197940044A30
published in	Meat Science
issue	wds:Q82412754-2AEFCD44-E297-430D-9F3C-C62FB7292140
volume	wds:Q82412754-EF96FACA-A14A-4FAB-B26E-383D70B03D4E
issue	1
volume	76
DOI	wds:Q82412754-D575D502-9FB5-450E-B20A-02F797A4F4AA
DOI	http://dx.doi.org/10.1016/J.MEATSCI.2006.09.020
DOI	10.1016/J.MEATSCI.2006.09.020
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q82412754
is cites work of	Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausages Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress
is cites work of	wds:Q98946243-E88AD856-9D24-4ECF-91FB-6EEC6AABE678 wds:Q89719300-6E25DE1E-4436-41C9-AA7A-16D1DC2E906F

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, 195 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software