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Q28822485-3284DAD9-A199-47B3-A894-A3A1A0A7FFC8
Q28822485-3284DAD9-A199-47B3-A894-A3A1A0A7FFC8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q28822485-3284DAD9-A199-47B3-A894-A3A1A0A7FFC8
Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia Region
P2860
Q28822485-3284DAD9-A199-47B3-A894-A3A1A0A7FFC8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q28822485-3284DAD9-A199-47B3-A894-A3A1A0A7FFC8
rank
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type
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Statement
wasDerivedFrom
a92bd13032dc1a92519018c4af66a3befb4c839c
P2860
Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese.