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- Q7610433 subject Q8463326.
- Q7610433 abstract "The Stephen S. Chang Award for Lipid or Flavor Science has been awarded every year since 1993. It is awarded to a member of the Institute of Food Technologists (IFT) who has made significant contributions to lipid or flavor science. This award is named for Stephen S. Chang (1918-1996), a Chinese-born food scientist who later became a food science professor at Rutgers University in New Brunswick, New Jersey specializing in lipid and flavor research. It was the second IFT award to be named for a living person.Award winners receive a USD 3000 honorarium and a Steuben crystal from the Stephen S. Chang Endowment Fund supported by the Taiwan Food Industries (SSC).".
- Q7610433 wikiPageExternalLink pastawardwinners.htm.
- Q7610433 wikiPageWikiLink Q11367.
- Q7610433 wikiPageWikiLink Q138338.
- Q7610433 wikiPageWikiLink Q148.
- Q7610433 wikiPageWikiLink Q15647948.
- Q7610433 wikiPageWikiLink Q1627219.
- Q7610433 wikiPageWikiLink Q1637030.
- Q7610433 wikiPageWikiLink Q4173974.
- Q7610433 wikiPageWikiLink Q4917.
- Q7610433 wikiPageWikiLink Q499451.
- Q7610433 wikiPageWikiLink Q5095015.
- Q7610433 wikiPageWikiLink Q5443996.
- Q7610433 wikiPageWikiLink Q7129279.
- Q7610433 wikiPageWikiLink Q7610431.
- Q7610433 wikiPageWikiLink Q7611689.
- Q7610433 wikiPageWikiLink Q8463326.
- Q7610433 comment "The Stephen S. Chang Award for Lipid or Flavor Science has been awarded every year since 1993. It is awarded to a member of the Institute of Food Technologists (IFT) who has made significant contributions to lipid or flavor science. This award is named for Stephen S. Chang (1918-1996), a Chinese-born food scientist who later became a food science professor at Rutgers University in New Brunswick, New Jersey specializing in lipid and flavor research.".
- Q7610433 label "Stephen S. Chang Award for Lipid or Flavor Science".