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dcterms:bibliographicCitation <http://dblp.uni-trier.de/rec/bibtex/journals/sensors/KaweckiSC21>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Jerzy_Stangierski>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Krzysztof_Kawecki>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Renata_Cegielska-Radziejewska>
foaf:homepage <http://dx.doi.org/doi.org%2F10.3390%2Fs21082653>
foaf:homepage <https://doi.org/10.3390/s21082653>
dc:identifier DBLP journals/sensors/KaweckiSC21 (xsd:string)
dc:identifier DOI doi.org%2F10.3390%2Fs21082653 (xsd:string)
dcterms:issued 2021 (xsd:gYear)
swrc:journal <https://dblp.l3s.de/d2r/resource/journals/sensors>
rdfs:label The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties. (xsd:string)
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Jerzy_Stangierski>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Krzysztof_Kawecki>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Renata_Cegielska-Radziejewska>
swrc:number 8 (xsd:string)
swrc:pages 2653 (xsd:string)
owl:sameAs <http://bibsonomy.org/uri/bibtexkey/journals/sensors/KaweckiSC21/dblp>
owl:sameAs <http://dblp.rkbexplorer.com/id/journals/sensors/KaweckiSC21>
rdfs:seeAlso <http://dblp.uni-trier.de/db/journals/sensors/sensors21.html#KaweckiSC21>
rdfs:seeAlso <https://doi.org/10.3390/s21082653>
dc:title The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties. (xsd:string)
dc:type <http://purl.org/dc/dcmitype/Text>
rdf:type swrc:Article
rdf:type foaf:Document
swrc:volume 21 (xsd:string)