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Q36151342-3D5F8608-1DFC-4DBC-A4FB-A08BB573C41E
Q36151342-3D5F8608-1DFC-4DBC-A4FB-A08BB573C41E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36151342-3D5F8608-1DFC-4DBC-A4FB-A08BB573C41E
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.
P1476
Q36151342-3D5F8608-1DFC-4DBC-A4FB-A08BB573C41E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36151342-3D5F8608-1DFC-4DBC-A4FB-A08BB573C41E
rank
NormalRank
type
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Statement
wasDerivedFrom
0d68adab894f89b9845eea02a87f8edb42c1ccaf
P1476
Flavour formation by lactic ac
......
profiling of cheese products.
@en