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1
Q38662581-E6902644-AEB3-494D-8384-414D8553DD3F
Q38662581-E6902644-AEB3-494D-8384-414D8553DD3F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38662581-E6902644-AEB3-494D-8384-414D8553DD3F
Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added and healthy muscle gelled foods.
P2093
Q38662581-E6902644-AEB3-494D-8384-414D8553DD3F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38662581-E6902644-AEB3-494D-8384-414D8553DD3F
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
f05cc473974eaddf3a58fea988f5c7e33178608c
P1545
2
http://www.w3.org/2001/XMLSchema#string
P2093
Ronald Keith Tume
http://www.w3.org/2001/XMLSchema#string