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Q44609314-508C447A-CAFF-4BD6-9096-E39FCC60F3C8
Q44609314-508C447A-CAFF-4BD6-9096-E39FCC60F3C8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44609314-508C447A-CAFF-4BD6-9096-E39FCC60F3C8
Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.
P2860
Q44609314-508C447A-CAFF-4BD6-9096-E39FCC60F3C8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44609314-508C447A-CAFF-4BD6-9096-E39FCC60F3C8
rank
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type
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Statement
wasDerivedFrom
504658bd9729b6ba5e81687286be333b9d957197
P2860
Advances in ingredient and processing systems for meat and meat products.