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1
Q33550640-29E105E7-A08B-4347-B54A-98EED1B31FCE
Q33550640-29E105E7-A08B-4347-B54A-98EED1B31FCE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33550640-29E105E7-A08B-4347-B54A-98EED1B31FCE
Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data.
P2093
Q33550640-29E105E7-A08B-4347-B54A-98EED1B31FCE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33550640-29E105E7-A08B-4347-B54A-98EED1B31FCE
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
5d6ca7ab15ad83ad70e8041a6c908752dad1898a
P1545
5
http://www.w3.org/2001/XMLSchema#string
P2093
L M Albisu
http://www.w3.org/2001/XMLSchema#string