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Q41937288-FE3E653D-4D15-40A2-9009-07E348F0BEFA
Q41937288-FE3E653D-4D15-40A2-9009-07E348F0BEFA
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41937288-FE3E653D-4D15-40A2-9009-07E348F0BEFA
Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.
P2860
Q41937288-FE3E653D-4D15-40A2-9009-07E348F0BEFA
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41937288-FE3E653D-4D15-40A2-9009-07E348F0BEFA
rank
NormalRank
type
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Statement
wasDerivedFrom
c43ce20731e3a3807cd854380b551606fade7e67
P2860
Improving functional value of meat products.