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Q41489307-ACE2C801-8419-4EFA-8AE3-1DEC47E0F8A8
Q41489307-ACE2C801-8419-4EFA-8AE3-1DEC47E0F8A8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41489307-ACE2C801-8419-4EFA-8AE3-1DEC47E0F8A8
The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement.
P2860
Q41489307-ACE2C801-8419-4EFA-8AE3-1DEC47E0F8A8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41489307-ACE2C801-8419-4EFA-8AE3-1DEC47E0F8A8
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
d68e17049dfdb4d196a92523ed5b41a56515c121
P2860
Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters.