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Q37707426-8903CF4B-6C26-4F38-A8F1-604B68ABCD79
Q37707426-8903CF4B-6C26-4F38-A8F1-604B68ABCD79
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37707426-8903CF4B-6C26-4F38-A8F1-604B68ABCD79
Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage
P478
Q37707426-8903CF4B-6C26-4F38-A8F1-604B68ABCD79
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37707426-8903CF4B-6C26-4F38-A8F1-604B68ABCD79
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
5ec97c54644ade5f3ea5996b0b044bdb664ad264
P478
37
http://www.w3.org/2001/XMLSchema#string