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Q36903441-A64DFD40-CBDA-4283-9CC8-ED5B4A52105D
Q36903441-A64DFD40-CBDA-4283-9CC8-ED5B4A52105D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36903441-A64DFD40-CBDA-4283-9CC8-ED5B4A52105D
Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks
P31
Q36903441-A64DFD40-CBDA-4283-9CC8-ED5B4A52105D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36903441-A64DFD40-CBDA-4283-9CC8-ED5B4A52105D
rank
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Statement
wasDerivedFrom
56b609d8108b00c170013076c8a2963dee08cd74
P31
scholarly article