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Q38662581-ABEA2E20-B81B-4B93-A779-7FB71B3217F1
Q38662581-ABEA2E20-B81B-4B93-A779-7FB71B3217F1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38662581-ABEA2E20-B81B-4B93-A779-7FB71B3217F1
Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added and healthy muscle gelled foods.
P356
Q38662581-ABEA2E20-B81B-4B93-A779-7FB71B3217F1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38662581-ABEA2E20-B81B-4B93-A779-7FB71B3217F1
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
f05cc473974eaddf3a58fea988f5c7e33178608c
P356
10.1080/10408398.2017.1347557
http://www.w3.org/2001/XMLSchema#string
P356
10408398.2017.1347557