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Q44959268-95AA2886-CD2B-47A0-A62F-FF889DE89D77
Q44959268-95AA2886-CD2B-47A0-A62F-FF889DE89D77
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44959268-95AA2886-CD2B-47A0-A62F-FF889DE89D77
Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase.
P1433
Q44959268-95AA2886-CD2B-47A0-A62F-FF889DE89D77
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44959268-95AA2886-CD2B-47A0-A62F-FF889DE89D77
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
b0d9bda215c647a3a5bede55b8129830329b285a
P1433
Meat Science