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Q50520880-18FF4DED-77A1-4694-9E3C-AD09F337F11C
Q50520880-18FF4DED-77A1-4694-9E3C-AD09F337F11C
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Statement
http://www.wikidata.org/entity/statement/Q50520880-18FF4DED-77A1-4694-9E3C-AD09F337F11C
Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.
P2860
Q50520880-18FF4DED-77A1-4694-9E3C-AD09F337F11C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50520880-18FF4DED-77A1-4694-9E3C-AD09F337F11C
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6dcd520c378979aa9f625770fa5101c66a7fdc9c
P2860
Influence of the paprika type on redness loss in red line meat products.