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1
Q33291818-2CF0480C-7BBD-491F-BEB6-80DD65D3D0E8
Q33291818-2CF0480C-7BBD-491F-BEB6-80DD65D3D0E8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33291818-2CF0480C-7BBD-491F-BEB6-80DD65D3D0E8
Surface texture of foods: perception and characterization.
P478
Q33291818-2CF0480C-7BBD-491F-BEB6-80DD65D3D0E8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33291818-2CF0480C-7BBD-491F-BEB6-80DD65D3D0E8
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
957c6fecae22cc0dfe34737c3169127ac7f682b1
P478
47
http://www.w3.org/2001/XMLSchema#string