Matches in DBpedia 2016-04 for { <http://citation.dbpedia.org/hash/cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436> ?p ?o }
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- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 chapter "Food Emulsifiers: Their Chemical and Physical Properties".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 edition "4".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 editor1First "S.E.".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 editor1Last "Friberg, S.E.".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 editor2First "K.".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 editor2Last "Larsson".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 editor3First "J.".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 editor3Last "Sjˆblom".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 first1 "N.J.".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 first2 "F.V.".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 isCitedBy Lactylate.
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 last1 "Krog".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 last2 "Spars¯".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 page "61".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 place "New York".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 publisher "Marcel Dekker".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 title "Food Emulsions".
- cfcb2aba9ca11799552b7994dde0053dfbac57d1f024f4a9b11ec141fe1a3436 year "2004".