awgldk
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Table
SPARQL
Graphs
1
1
Services
1
1
Assets
0
0
Insights
Schema
BETA
Class frequency
Class hierarchy
Q87395945-369B13E9-0D54-4F02-9525-AD07018B752E
Q87395945-369B13E9-0D54-4F02-9525-AD07018B752E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q87395945-369B13E9-0D54-4F02-9525-AD07018B752E
The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages
P50
Q87395945-369B13E9-0D54-4F02-9525-AD07018B752E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q87395945-369B13E9-0D54-4F02-9525-AD07018B752E
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
0e71b3968a3f6725a9adc9382652241b687a1916
P1545
3
http://www.w3.org/2001/XMLSchema#string
P50
Ruth M Hamill