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Q43169704-76D7566C-DE1E-4350-ABF6-894510F2A4BD
Q43169704-76D7566C-DE1E-4350-ABF6-894510F2A4BD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43169704-76D7566C-DE1E-4350-ABF6-894510F2A4BD
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.
P2888
Q43169704-76D7566C-DE1E-4350-ABF6-894510F2A4BD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43169704-76D7566C-DE1E-4350-ABF6-894510F2A4BD
rank
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type
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Statement
P2888
s13197-015-1957-2