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Q36380299-252603E8-82F7-4D9B-AFB8-5FCD43F3643E
Q36380299-252603E8-82F7-4D9B-AFB8-5FCD43F3643E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36380299-252603E8-82F7-4D9B-AFB8-5FCD43F3643E
Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
P2860
Q36380299-252603E8-82F7-4D9B-AFB8-5FCD43F3643E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36380299-252603E8-82F7-4D9B-AFB8-5FCD43F3643E
rank
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Statement
wasDerivedFrom
1815a2d79ce3bebaa8eb72b006fba383c6db6bc5
P2860
Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.