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Q45341565-27E7803B-4F1E-45C2-94E1-9DAD0D7E5852
Q45341565-27E7803B-4F1E-45C2-94E1-9DAD0D7E5852
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45341565-27E7803B-4F1E-45C2-94E1-9DAD0D7E5852
Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic.
P50
Q45341565-27E7803B-4F1E-45C2-94E1-9DAD0D7E5852
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45341565-27E7803B-4F1E-45C2-94E1-9DAD0D7E5852
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
ec7386401cbfe71c03df34a275b49a62718dd6a1
P1545
3
http://www.w3.org/2001/XMLSchema#string
P50
Mogens L. Andersen