Matches in DBpedia 2016-04 for { <http://books.google.com/books?vid=ISBN0-85404-629-1> ?p ?o }
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- books?vid=ISBN0-85404-629-1 accessdate "2007-11-13".
- books?vid=ISBN0-85404-629-1 accessdate "2013-03-20".
- books?vid=ISBN0-85404-629-1 author "Chris Clarke".
- books?vid=ISBN0-85404-629-1 first "Chris".
- books?vid=ISBN0-85404-629-1 isCitedBy Dough_conditioner.
- books?vid=ISBN0-85404-629-1 isCitedBy Ostwald_ripening.
- books?vid=ISBN0-85404-629-1 isCitedBy Yolk.
- books?vid=ISBN0-85404-629-1 isbn "0-85404-629-1".
- books?vid=ISBN0-85404-629-1 last "Clark".
- books?vid=ISBN0-85404-629-1 location "Cambridge, Eng".
- books?vid=ISBN0-85404-629-1 page "49".
- books?vid=ISBN0-85404-629-1 pages "78–79".
- books?vid=ISBN0-85404-629-1 publisher "Royal Society of Chemistry".
- books?vid=ISBN0-85404-629-1 quote "Egg yolk has the approximate composition of 50% water, 16% protein, 9% lecithin, 23% other fat, 0.3% carbohydrate and 1.7% minerals.".
- books?vid=ISBN0-85404-629-1 title "The Science of Ice Cream".
- books?vid=ISBN0-85404-629-1 title "The science of ice cream".
- books?vid=ISBN0-85404-629-1 url ?id=bKZ1oICZWywC&pg=PA78&lpg=PA78&dq=ice+cream+ostwald.
- books?vid=ISBN0-85404-629-1 url v=onepage&q&f=false.
- books?vid=ISBN0-85404-629-1 year "2004".