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Q54626092-E0360382-6DB5-4521-B7A9-E4187CE883F5
Q54626092-E0360382-6DB5-4521-B7A9-E4187CE883F5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q54626092-E0360382-6DB5-4521-B7A9-E4187CE883F5
Changes in chemical composition of frozen coated fish products during deep-frying.
P2860
Q54626092-E0360382-6DB5-4521-B7A9-E4187CE883F5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q54626092-E0360382-6DB5-4521-B7A9-E4187CE883F5
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
3cedb2cbb57f3b854991315861f1fdfd9b51e726
P2860
A review of factors affecting fat absorption in hot chips.