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1
Q37977112-383EEA6A-DE54-4FF2-8186-7A1B41D2EB1B
Q37977112-383EEA6A-DE54-4FF2-8186-7A1B41D2EB1B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37977112-383EEA6A-DE54-4FF2-8186-7A1B41D2EB1B
Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods.
P2860
Q37977112-383EEA6A-DE54-4FF2-8186-7A1B41D2EB1B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37977112-383EEA6A-DE54-4FF2-8186-7A1B41D2EB1B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
9dc4526269cab0a622946d10db91af788e5075a9
P2860
Acrylamide formation mechanism in heated foods.