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Q53496888-929D9926-D1FF-42D2-B934-BDDE6202D32C
Q53496888-929D9926-D1FF-42D2-B934-BDDE6202D32C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53496888-929D9926-D1FF-42D2-B934-BDDE6202D32C
The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
P2860
Q53496888-929D9926-D1FF-42D2-B934-BDDE6202D32C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53496888-929D9926-D1FF-42D2-B934-BDDE6202D32C
rank
NormalRank
type
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Statement
wasDerivedFrom
ab2820cc10fc7e1a714e25c75f0aa1ac6bf02ffc
P2860
Improving functional value of meat products.