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Q43469311-CAE90D96-37F5-4919-89D4-1908F0D8E96B
Q43469311-CAE90D96-37F5-4919-89D4-1908F0D8E96B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43469311-CAE90D96-37F5-4919-89D4-1908F0D8E96B
Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.
P50
Q43469311-CAE90D96-37F5-4919-89D4-1908F0D8E96B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43469311-CAE90D96-37F5-4919-89D4-1908F0D8E96B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
d2b8fcc1b6c8d5c86991525af88aeb21144e31d8
P1545
4
http://www.w3.org/2001/XMLSchema#string
P50
Alfonso Totosaus