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1
Q47882541-38DDDE36-3B0B-48B6-AD9B-4022BF5E2E18
Q47882541-38DDDE36-3B0B-48B6-AD9B-4022BF5E2E18
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47882541-38DDDE36-3B0B-48B6-AD9B-4022BF5E2E18
A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.
P304
Q47882541-38DDDE36-3B0B-48B6-AD9B-4022BF5E2E18
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47882541-38DDDE36-3B0B-48B6-AD9B-4022BF5E2E18
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
d1618acc9a5156d630ce4091a36b4a52d9d34814
P304
3473-3481
http://www.w3.org/2001/XMLSchema#string