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1
Q54446185-C76EE0F7-0E44-44F6-93E5-D59EC16F4632
Q54446185-C76EE0F7-0E44-44F6-93E5-D59EC16F4632
BestRank
Statement
http://www.wikidata.org/entity/statement/Q54446185-C76EE0F7-0E44-44F6-93E5-D59EC16F4632
Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.
P2093
Q54446185-C76EE0F7-0E44-44F6-93E5-D59EC16F4632
BestRank
Statement
http://www.wikidata.org/entity/statement/Q54446185-C76EE0F7-0E44-44F6-93E5-D59EC16F4632
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
8d4fef5e81620c2845518d3537acb33d83a79466
P1545
1
http://www.w3.org/2001/XMLSchema#string
P2093
Alicia Olivares
http://www.w3.org/2001/XMLSchema#string