reference/29522100

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/29522100

Outgoing Links

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contentType	Journal Article\|Research Support, Non-U.S. Gov't
endingPage	80
issn	1750-3841 0022-1147
issueIdentifier	7
pageRange	C376-80
publicationName	Journal of Food Science
startingPage	C376
bibliographicCitation	Geirsdottir M, Hlynsdottir H, Thorkelsson G, Sigurgisladottir S. Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage. J Food Sci. 2007 Sep;72(7):C376–80. doi: 10.1111/j.1750-3841.2007.00471.x. PMID: 17995635.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_2810cfdc024656bf041aa27a4af7a7f7 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_c3a8b53375faf8b5ff5de639995dd3fd http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_d2e2a9ee4674ba13880a8d9b39cbaec2 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_a35bacc4a55315fd06eb30354ed0cd69
date	2007-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1111/j.1750-3841.2007.00471.x https://pubmed.ncbi.nlm.nih.gov/17995635
isPartOf	https://portal.issn.org/resource/ISSN/0022-1147 https://portal.issn.org/resource/ISSN/1750-3841 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/20961
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Solubility and Viscosity of Herring (Clupea harengus) Proteins as Affected by Freezing and Frozen Storage
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Incoming Links

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Total number of triples: 41.