Revision history of "QUANTIFICATION BY PROTEOMIC OF BIOACTIVE PEPTIDES AND/OR AFFECTED BY OXIDATION IN CURED HAM" (Q3183848)

11 October 2024

• curprev 09:4909:49, 11 October 2024‎ DG Regio talk contribs‎ 109,458 bytes −5‎ ‎Changed label, description and/or aliases in pt
• curprev 09:4909:49, 11 October 2024‎ DG Regio talk contribs‎ 109,463 bytes +10‎ ‎Set a claim value: summary (P836): O presunto curado é um dos produtos mais típicos da gastronomia espanhola e mais estranhos à sua indústria alimentar, não só para a sua presença, mas também para os níveis elevados de produção, que ultrapassam 40 milhões de unidades por ano. O HAM CURADO EM ESPANHA tem um desafio importante a enfrentar, que consiste no seu elevado teor de cloroideo de sódio (5-6 %), o que o torna um produto indesejável para setores da população com problemas de saúd...

20 March 2024

• curprev 13:2613:26, 20 March 2024‎ DG Regio talk contribs‎ 109,453 bytes +288‎ ‎Added qualifier: readability score (P590521): 0.3350910278021649

20 December 2023

• curprev 17:2717:27, 20 December 2023‎ DG Regio talk contribs‎ 109,165 bytes −106‎ ‎Changed an Item

12 June 2023

• curprev 14:3714:37, 12 June 2023‎ DG Regio talk contribs‎ 109,271 bytes +1,736‎ ‎Changed an Item

10 June 2023

• curprev 06:5706:57, 10 June 2023‎ Admin talk contribs‎ 107,535 bytes +437‎ BatchIngestion

4 August 2022

• curprev 12:0012:00, 4 August 2022‎ DG Regio talk contribs‎ 107,098 bytes +75,749‎ ‎Changed label, description and/or aliases in et, lt, hr, el, sk, fi, pl, hu, cs, lv, ga, sl, bg, mt, pt, da, ro, sv, nl, fr, de, it, es, and other parts: Adding translations: et, lt, hr, el, sk, fi, pl, hu, cs, lv, ga, sl, bg, mt, pt, da, ro, sv,

16 January 2022

• curprev 15:1315:13, 16 January 2022‎ DG Regio talk contribs‎ 31,349 bytes +3,982‎ ‎Changed label, description and/or aliases in it, and other parts: Adding Italian translations

17 December 2021

• curprev 17:1617:16, 17 December 2021‎ DG Regio talk contribs‎ 27,367 bytes +4,030‎ ‎Changed label, description and/or aliases in nl, and other parts: Adding Dutch translations

9 December 2021

• curprev 16:3916:39, 9 December 2021‎ DG Regio talk contribs‎ 23,337 bytes +3,990‎ ‎Changed label, description and/or aliases in de, and other parts: Adding German translations

4 December 2021

• curprev 14:4914:49, 4 December 2021‎ DG Regio talk contribs‎ 19,347 bytes +4,147‎ ‎Changed label, description and/or aliases in fr, and other parts: Adding French translations

12 October 2021

• curprev 20:5820:58, 12 October 2021‎ DG Regio talk contribs‎ 15,200 bytes +3,604‎ ‎Created claim: summary (P836): CURED HAM IS ONE OF THE MOST TYPICAL PRODUCTS OF SPANISH GASTRONOMY AND MOST OUTSTANDING OF ITS FOOD INDUSTRY, NOT ONLY FOR ITS PRESTIGE BUT ALSO FOR THE HIGH LEVELS OF PRODUCTION, WHICH EXCEED 40 MILLION PIECES PER YEAR. THE SPANISH CURED HAM HAS AN IMPORTANT CHALLENGE TO FACE CONSISTING OF ITS HIGH CONTENT OF SODIUM CHLORIDE (AROUND 5-6 %) THAT MAKES IT AN UNDESIRABLE PRODUCT FOR SECTORS OF POPULATION WITH CARDIOVASCULAR HEALTH PROBLEMS, ESPEC...
• curprev 20:5820:58, 12 October 2021‎ DG Regio talk contribs‎ 11,596 bytes −3,604‎ ‎Removed claim: summary (P836): CURED HAM IS ONE OF THE MOST TYPICAL PRODUCTS OF SPANISH GASTRONOMY AND MOST OUTSTANDING OF ITS FOOD INDUSTRY, NOT ONLY FOR ITS PRESTIGE BUT ALSO FOR THE HIGH LEVELS OF PRODUCTION, WHICH EXCEED 40 MILLION PIECES PER YEAR. THE SPANISH CURED HAM HAS AN IMPORTANT CHALLENGE TO FACE CONSISTING OF ITS HIGH CONTENT OF SODIUM CHLORIDE (AROUND 5-6 %) THAT MAKES IT AN UNDESIRABLE PRODUCT FOR SECTORS OF POPULATION WITH CARDIOVASCULAR HEALTH PROBLEMS, ESP...
• curprev 20:4920:49, 12 October 2021‎ DG Regio talk contribs‎ 15,200 bytes +150‎ ‎Changed label, description and/or aliases in en: translated_label
• curprev 20:4920:49, 12 October 2021‎ DG Regio talk contribs‎ 15,050 bytes +3,604‎ ‎Created claim: summary (P836): CURED HAM IS ONE OF THE MOST TYPICAL PRODUCTS OF SPANISH GASTRONOMY AND MOST OUTSTANDING OF ITS FOOD INDUSTRY, NOT ONLY FOR ITS PRESTIGE BUT ALSO FOR THE HIGH LEVELS OF PRODUCTION, WHICH EXCEED 40 MILLION PIECES PER YEAR. THE SPANISH CURED HAM HAS AN IMPORTANT CHALLENGE TO FACE CONSISTING OF ITS HIGH CONTENT OF SODIUM CHLORIDE (AROUND 5-6 %) THAT MAKES IT AN UNDESIRABLE PRODUCT FOR SECTORS OF POPULATION WITH CARDIOVASCULAR HEALTH PROBLEMS, ESPEC...

11 October 2021

• curprev 14:4814:48, 11 October 2021‎ DG Regio talk contribs‎ 11,446 bytes +433‎ ‎Changed an Item: Edited by the materialized bot - inferring region from the coordinates

9 October 2021

• curprev 22:1122:11, 9 October 2021‎ DG Regio talk contribs‎ 11,013 bytes +499‎ ‎Changed an Item: Edited by the infer coords bot - inferring coordinates from location

8 October 2021

• curprev 12:4012:40, 8 October 2021‎ DG Regio talk contribs‎ 10,514 bytes −10‎ ‎Changed label, description and/or aliases in en
• curprev 12:4012:40, 8 October 2021‎ DG Regio talk contribs‎ 10,524 bytes +10,524‎ ‎Created a new Item