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Q55355854-4F1A4965-64C5-47B0-9729-BCEFC317A362
Q55355854-4F1A4965-64C5-47B0-9729-BCEFC317A362
BestRank
Statement
http://www.wikidata.org/entity/statement/Q55355854-4F1A4965-64C5-47B0-9729-BCEFC317A362
Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health.
P2860
Q55355854-4F1A4965-64C5-47B0-9729-BCEFC317A362
BestRank
Statement
http://www.wikidata.org/entity/statement/Q55355854-4F1A4965-64C5-47B0-9729-BCEFC317A362
rank
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type
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Statement
wasDerivedFrom
69bbdaeccd42511aed9d95e50563ed070b5c8a27
P2860
Consumption of cured meats and prospective risk of chronic obstructive pulmonary disease in women.