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Q40113681-6AF6D35D-0FF8-4E3B-A1AD-E57C546C65FB
Q40113681-6AF6D35D-0FF8-4E3B-A1AD-E57C546C65FB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40113681-6AF6D35D-0FF8-4E3B-A1AD-E57C546C65FB
The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.
P2860
Q40113681-6AF6D35D-0FF8-4E3B-A1AD-E57C546C65FB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40113681-6AF6D35D-0FF8-4E3B-A1AD-E57C546C65FB
rank
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type
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Statement
wasDerivedFrom
874aa3f6d32e90698f0c72825b45e66988d54e5f
P2860
Comparisons of methods for calculating retention of nutrients in cooked foods.