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<http://experiment.worldcat.org/entity/work/data/1610123#Topic/rheologie> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/food> <http://schema.org/name> "Food." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/food> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/alimentos_reologia> <http://schema.org/name> "Alimentos Reología." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/alimentos_reologia> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/642537272> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/aliment_rheologie> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/aliments_essais> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/421600813> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://id.loc.gov/authorities/subjects/sh85113619> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/reometry> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/rheology> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/reologia_fizyka> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/841147235> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/alimentos_reologia> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/705443> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/896650231> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/creator> <http://worldcat.org/entity/person/id/2634744719> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/contributor> <http://worldcat.org/entity/person/id/2634744719> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/food> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://id.loc.gov/authorities/subjects/sh85050228> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/zywnosc_proby> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://id.worldcat.org/fast/930639> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/name> "An Introduction to food rheology" .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/251507881> .
<http://worldcat.org/entity/work/id/1610123> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/CreativeWork> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/904102884> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/717291449> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/food_testing> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/zywnosc_sklad_chemiczny> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/alternateName> "Food rheology"@en .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/rheology_biology> .
<http://worldcat.org/entity/work/id/1610123> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Book> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/702827> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/rheologie> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/823601397> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/462258675> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/name> "An introduction to food rheology" .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://experiment.worldcat.org/entity/work/data/1610123#Topic/food_processing_industry> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/workExample> <http://www.worldcat.org/oclc/859766994> .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/name> "An introduction to food rheology"@en .
<http://worldcat.org/entity/work/id/1610123> <http://schema.org/about> <http://id.worldcat.org/fast/1096929> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/reometry> <http://schema.org/name> "Reometry." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/reometry> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/aliments_essais> <http://schema.org/name> "Aliments Essais." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/aliments_essais> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/zywnosc_proby> <http://schema.org/name> "Żywność próby." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/zywnosc_proby> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/food_processing_industry> <http://schema.org/name> "Food-Processing Industry." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/food_processing_industry> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/aliment_rheologie> <http://schema.org/name> "aliment rhéologie." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/aliment_rheologie> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/rheology_biology> <http://schema.org/name> "Rheology (Biology)" .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/rheology_biology> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/reologia_fizyka> <http://schema.org/name> "Reologia (fizyka)." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/reologia_fizyka> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/rheology> <http://schema.org/name> "Rheology." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/rheology> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123.nt> <http://rdfs.org/ns/void#inDataset> <http://purl.oclc.org/dataset/WorldCat/Works> .
<http://experiment.worldcat.org/entity/work/data/1610123.nt> <http://schema.org/about> <http://worldcat.org/entity/work/id/1610123> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/zywnosc_sklad_chemiczny> <http://schema.org/name> "Żywność skład chemiczny." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/zywnosc_sklad_chemiczny> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/food_testing> <http://schema.org/name> "Food Testing." .
<http://experiment.worldcat.org/entity/work/data/1610123#Topic/food_testing> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/Topic> .