awgldk
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Triples
Insights
Schema
BETA
Class frequency
Class hierarchy
SPARQL
Graphs
1
Q50615727-6559DED0-6BC9-455E-84D1-15B9F1EDCD90
Q50615727-6559DED0-6BC9-455E-84D1-15B9F1EDCD90
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50615727-6559DED0-6BC9-455E-84D1-15B9F1EDCD90
Influence of the paprika type on redness loss in red line meat products.
P1476
Q50615727-6559DED0-6BC9-455E-84D1-15B9F1EDCD90
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50615727-6559DED0-6BC9-455E-84D1-15B9F1EDCD90
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
9acd642050d60853e27948c8fd0a41e3e4f4315c
P1476
Influence of the paprika type on redness loss in red line meat products
@en