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Q36903441-B6402096-898B-4ED2-AACE-49A1894DD597
Q36903441-B6402096-898B-4ED2-AACE-49A1894DD597
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36903441-B6402096-898B-4ED2-AACE-49A1894DD597
Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks
P2093
Q36903441-B6402096-898B-4ED2-AACE-49A1894DD597
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36903441-B6402096-898B-4ED2-AACE-49A1894DD597
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
56b609d8108b00c170013076c8a2963dee08cd74
P1545
1
http://www.w3.org/2001/XMLSchema#string
P2093
Katelyn A Jones-Hamlow
http://www.w3.org/2001/XMLSchema#string