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Q47611858-CF621919-93C2-4A7C-AFBC-170A0D10E0A5
Q47611858-CF621919-93C2-4A7C-AFBC-170A0D10E0A5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47611858-CF621919-93C2-4A7C-AFBC-170A0D10E0A5
Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.
P2860
Q47611858-CF621919-93C2-4A7C-AFBC-170A0D10E0A5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47611858-CF621919-93C2-4A7C-AFBC-170A0D10E0A5
rank
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type
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wasDerivedFrom
05a4e78c4141bd044cbd85f2c73005706642b9a0
P2860
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.