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Q55355854-66A26CE7-410F-4B61-92D7-ACE522667289
Q55355854-66A26CE7-410F-4B61-92D7-ACE522667289
BestRank
Statement
http://www.wikidata.org/entity/statement/Q55355854-66A26CE7-410F-4B61-92D7-ACE522667289
Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health.
P2860
Q55355854-66A26CE7-410F-4B61-92D7-ACE522667289
BestRank
Statement
http://www.wikidata.org/entity/statement/Q55355854-66A26CE7-410F-4B61-92D7-ACE522667289
rank
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type
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Statement
wasDerivedFrom
69bbdaeccd42511aed9d95e50563ed070b5c8a27
P2860
Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods.