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Q36380299-3474A41D-CFC3-4C5A-906A-96FA96D91AEF
Q36380299-3474A41D-CFC3-4C5A-906A-96FA96D91AEF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36380299-3474A41D-CFC3-4C5A-906A-96FA96D91AEF
Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
P2860
Q36380299-3474A41D-CFC3-4C5A-906A-96FA96D91AEF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36380299-3474A41D-CFC3-4C5A-906A-96FA96D91AEF
rank
NormalRank
type
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Statement
wasDerivedFrom
1815a2d79ce3bebaa8eb72b006fba383c6db6bc5
P2860
Effect of fat quality on sausage processing, texture, and sensory characteristics.