Document
type: Class

Anualidad
type: Class

Information Content Entity
type: Class

2020
type: Class

Continuant
type: Class

Conference Poster
type: Class

Entity
type: Class

Congress communication
type: Class

Generically Dependent Continuant
type: Class

individual
type: Document
rights: termsOfUse
date: 2026-08-13T23:53:15
publisher: Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts
label: RDF description of Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts - http://research.umh.es/vivo/pub/comunicacion/219348

Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts
type: Thing
date time value: 219348 pubdate
related by: Autor:164612-Comunicación:219348
type: Conference Poster
most specific type: 2020
related by: AutorExt:344477_2020-Comunicación:219348
type: Document
type: Information Content Entity
type: Entity
most specific type: Congress communication
most specific type: Conference Poster
type: Continuant
related by: AutorExt:344449_2020-Comunicación:219348
RO_0002353: 1ST INTERNATIONAL ELECTRONIC CONFERENCE ON FOOD SCIENCE AND FUNCTIONAL FOODS
related by: Autor:1410-Comunicación:219348
included: Tecnología Agroalimentaria 2020
type: Generically Dependent Continuant
included: Innovaciones en Productos Alimentarios 2020
ARG_2000028: 219348 vcard
type: 2020
type: Congress communication
related by: AutorExt:344448_2020-Comunicación:219348
type: Anualidad

Autor:164612-Comunicación:219348
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

AutorExt:344477_2020-Comunicación:219348
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

AutorExt:344449_2020-Comunicación:219348
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

1ST INTERNATIONAL ELECTRONIC CONFERENCE ON FOOD SCIENCE AND FUNCTIONAL FOODS
type: Thing
type: 2020
type: Conference
type: BFO_0000015
type: BFO_0000003
type: Event
type: Entity
RO_0002234: Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts
type: Anualidad

Autor:1410-Comunicación:219348
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Tecnología Agroalimentaria 2020
type: Anualidad
type: 2020
type: DepartmentReport
type: Thing
type: ResearchReport
includes: Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Innovaciones en Productos Alimentarios 2020
type: ResearchOrganizationReport
type: Anualidad
type: 2020
type: Thing
type: ResearchReport
includes: Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

AutorExt:344448_2020-Comunicación:219348
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurters-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts