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Q34421059-D9223F99-B70D-43E0-9524-8C83ED228297
Q34421059-D9223F99-B70D-43E0-9524-8C83ED228297
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34421059-D9223F99-B70D-43E0-9524-8C83ED228297
Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance.
P1476
Q34421059-D9223F99-B70D-43E0-9524-8C83ED228297
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34421059-D9223F99-B70D-43E0-9524-8C83ED228297
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
43f8d2128f70c0553b8dc1fa6d4b43bbfb75e4e6
P1476
Evaluation of different cookin
......
value and consumer acceptance.
@en