{
  "@context": {
    "@vocab": "http://schema.org/",
    "rdau": "http://rdaregistry.info/Elements/u/",
    "skos": "http://www.w3.org/2004/02/skos/core#",
    "skos:prefLabel": {
      "@container": "@language"
    }
  },
  "@graph": [
    {
      "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354",
      "@type": "Person",
      "birthDate": "1942",
      "deathDate": "2008",
      "name": "Petäjä, Esko"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00063295600",
      "author": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Einsatzmöglichkeiten von Laktobazillen als Starterkulturen für Rohschinken"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00063295900",
      "author": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Poronvuodan karvan kestävyys : Firmness of hairs of reindeer hide"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00063296000",
      "author": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Lihan pH-arvon vaikutus kylmäsavustettujen poronlihavalmisteiden kypsymiseen : Effect of pH value of meat on the ripening of cold-smoked reindeer meat products"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00063295800",
      "author": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Maitotuotteissa käytettyjen maitohappobakteerien aktiivisuudesta ja käyttömahdollisuuksista kestomakkarastarterkulttuureina = Lactic acid bacteria used in milk products : the activity and the possibilities to use as starter cultures in dry sausage"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00540310100",
      "contributor": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": [
        "33rd International Congress of Meat Science & Technology : (European Meeting of Meat Research Workers) : 2-7 August 1987, Helsinki, Finland : abstracts",
        "33rd International Congress of Meat Science & Technology : (European Meeting of Meat Research Workers) : 2-7 August 1987, Helsinki, Finland : proceedings"
      ]
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00062186300",
      "contributor": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Poronlihan tervalihaisuus ja sen estäminen"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00277646100",
      "contributor": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Lihan ja lihavalmisteiden analyysimenetelmät Suomessa = Analysis methods for meat and meat products in Finland : Symposium 25.4.1979"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00000804400",
      "author": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Über die Einsatzmöglichkeiten gewisser in Milchprodukten verwendeter Streptokokkenstämme bei der Rohwurstherstellung"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00063295700",
      "author": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Hapanleipätaikinasta eristettyjen maitohappobakteerien käyttömahdollisuuksista starterkulttuureina kestomakkarassa : The use of lactic acid bacteria isolated from sour bread dough as starter cultures in dry sausage"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00064564200",
      "contributor": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Radioaktiivisen cesiumin vähentäminen lihasta"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00063296100",
      "contributor": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Poronruhon viivytetyn nylkemisen vaikutus lihan laatuun"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00062206900",
      "contributor": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Poronlihan tervalihaisuus -tutkimus : DFD-meat in reindeer meat"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00231504600",
      "author": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "The effect of some gram-negative bacteria on the ripening and quality of dry sausage : Eräiden gram-negatiivisten bakteerien vaikutus kestomakkaran kypsymiseen ja laatuun"
    },
    {
      "@id": "http://urn.fi/URN:NBN:fi:bib:me:W00061872500",
      "author": {
        "@id": "http://urn.fi/URN:NBN:fi:au:pn:000055354"
      },
      "name": "Uusien poronlihavalmisteiden tuotekehittely : Development of new products of reindeer meat"
    }
  ]
}