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Q53496888-82F8FEBD-B31B-4D6B-9E5D-AE72C1FB9707
Q53496888-82F8FEBD-B31B-4D6B-9E5D-AE72C1FB9707
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53496888-82F8FEBD-B31B-4D6B-9E5D-AE72C1FB9707
The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
P2860
Q53496888-82F8FEBD-B31B-4D6B-9E5D-AE72C1FB9707
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53496888-82F8FEBD-B31B-4D6B-9E5D-AE72C1FB9707
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Statement
wasDerivedFrom
ab2820cc10fc7e1a714e25c75f0aa1ac6bf02ffc
P2860
Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.