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Q38260392-622C0684-486C-43CC-85CD-6885C9FF4963
Q38260392-622C0684-486C-43CC-85CD-6885C9FF4963
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38260392-622C0684-486C-43CC-85CD-6885C9FF4963
Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages.
P2860
Q38260392-622C0684-486C-43CC-85CD-6885C9FF4963
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38260392-622C0684-486C-43CC-85CD-6885C9FF4963
rank
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type
BestRank
Statement
wasDerivedFrom
e232e5bc63b53fda2f55238beea0bada48568c87
P2860
Food oral processing—A review