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1
Q39258838-09842F87-99F4-4CEB-80A7-DB1DD8F0AD6D
Q39258838-09842F87-99F4-4CEB-80A7-DB1DD8F0AD6D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39258838-09842F87-99F4-4CEB-80A7-DB1DD8F0AD6D
Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses.
P2093
Q39258838-09842F87-99F4-4CEB-80A7-DB1DD8F0AD6D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39258838-09842F87-99F4-4CEB-80A7-DB1DD8F0AD6D
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
24b203a40cba9185f35a434467210771288bb361
P1545
7
http://www.w3.org/2001/XMLSchema#string
P2093
Luca Tipaldi
http://www.w3.org/2001/XMLSchema#string