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Q44743148-A7F6C815-45E7-4BE9-8148-3C3FAE2B4AD5
Q44743148-A7F6C815-45E7-4BE9-8148-3C3FAE2B4AD5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44743148-A7F6C815-45E7-4BE9-8148-3C3FAE2B4AD5
Effect of fat quality on sausage processing, texture, and sensory characteristics.
P1476
Q44743148-A7F6C815-45E7-4BE9-8148-3C3FAE2B4AD5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44743148-A7F6C815-45E7-4BE9-8148-3C3FAE2B4AD5
rank
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type
BestRank
Statement
wasDerivedFrom
e57260b9c7f82d1c9b6a0e89dca9476199063f1c
P1476
Effect of fat quality on sausage processing, texture, and sensory characteristics.
@en