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Q45394721-22CC7641-7E91-423A-8405-C46EF49F95E2
Q45394721-22CC7641-7E91-423A-8405-C46EF49F95E2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45394721-22CC7641-7E91-423A-8405-C46EF49F95E2
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.
P50
Q45394721-22CC7641-7E91-423A-8405-C46EF49F95E2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45394721-22CC7641-7E91-423A-8405-C46EF49F95E2
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
977e0b43dcaf23f41c2f304dd4f53c5c36fca9ed
P1545
2
http://www.w3.org/2001/XMLSchema#string
P50
Mogens L. Andersen