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Q53579700-E2F4002B-B8DA-4A76-A79E-296693F73340
Q53579700-E2F4002B-B8DA-4A76-A79E-296693F73340
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53579700-E2F4002B-B8DA-4A76-A79E-296693F73340
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.
P1433
Q53579700-E2F4002B-B8DA-4A76-A79E-296693F73340
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53579700-E2F4002B-B8DA-4A76-A79E-296693F73340
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
e1124f9101b5ac21a3f6ceb5dfa8032f79622fc7
P1433
Meat Science