Matches in DBpedia 2016-04 for { <http://books.google.com/books?vid=ISBN0-471-44276-3> ?p ?o }
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- books?vid=ISBN0-471-44276-3 accessdate "2012-04-14".
- books?vid=ISBN0-471-44276-3 accessdate "2013-02-04".
- books?vid=ISBN0-471-44276-3 author "Peterson, James A.".
- books?vid=ISBN0-471-44276-3 first "James".
- books?vid=ISBN0-471-44276-3 isCitedBy Sauce_ravigote.
- books?vid=ISBN0-471-44276-3 isCitedBy Sourdough.
- books?vid=ISBN0-471-44276-3 isbn "0-471-44276-3".
- books?vid=ISBN0-471-44276-3 last "Peterson".
- books?vid=ISBN0-471-44276-3 location "Hoboken, New Jersey".
- books?vid=ISBN0-471-44276-3 location "London".
- books?vid=ISBN0-471-44276-3 page "170".
- books?vid=ISBN0-471-44276-3 pages "204–205".
- books?vid=ISBN0-471-44276-3 publisher "J. Wiley".
- books?vid=ISBN0-471-44276-3 publisher "John Wiley & Sons".
- books?vid=ISBN0-471-44276-3 quote "Because these natural yeasts are less aggressive and more genetically diverse than packaged yeasts, they give the dough a more complex flavor, partially because they allow for the competition of naturally occurring benevolent bacteria.".
- books?vid=ISBN0-471-44276-3 title "Glorious French Food".
- books?vid=ISBN0-471-44276-3 title "Glorious French food: a fresh approach to the classics".
- books?vid=ISBN0-471-44276-3 url v=onepage&q=ravigote&f=false.
- books?vid=ISBN0-471-44276-3 url v=onepage&q&f=false.
- books?vid=ISBN0-471-44276-3 year "2002".