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1
Q34414013-85F86E20-3710-4DD4-A4E8-7DA6E47E67DA
Q34414013-85F86E20-3710-4DD4-A4E8-7DA6E47E67DA
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34414013-85F86E20-3710-4DD4-A4E8-7DA6E47E67DA
Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.
P50
Q34414013-85F86E20-3710-4DD4-A4E8-7DA6E47E67DA
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34414013-85F86E20-3710-4DD4-A4E8-7DA6E47E67DA
rank
NormalRank
type
BestRank
Statement
P1545
6
http://www.w3.org/2001/XMLSchema#string
P1932
Francesco Grieco
http://www.w3.org/2001/XMLSchema#string
P50
Francesco Grieco