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Q35801897-D2F96702-69B4-4C87-A704-5A2B4CE57F0B
Q35801897-D2F96702-69B4-4C87-A704-5A2B4CE57F0B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35801897-D2F96702-69B4-4C87-A704-5A2B4CE57F0B
Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.
P698
Q35801897-D2F96702-69B4-4C87-A704-5A2B4CE57F0B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35801897-D2F96702-69B4-4C87-A704-5A2B4CE57F0B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
898846ef1cefd571e0d3f972a5bfe7ff16c243ce
P698
26139895
http://www.w3.org/2001/XMLSchema#string