elhamkhani
/
Test2
/
Login
Register
TriplyDB
Test2
Browser
Triples
Insights
Schema
BETA
Class frequency
Class hierarchy
SPARQL
GraphQL
BETA
Graphs
1
Q50961645-CB64D70D-213A-4A90-9EDA-197801B3B641
Q50961645-CB64D70D-213A-4A90-9EDA-197801B3B641
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50961645-CB64D70D-213A-4A90-9EDA-197801B3B641
Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.
P1476
Q50961645-CB64D70D-213A-4A90-9EDA-197801B3B641
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50961645-CB64D70D-213A-4A90-9EDA-197801B3B641
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
c861645caef620eb8e5f8e360d587ba9cf2a72db
P1476
Microbiological, physicochemic
......
c pressure processed raw meat.
@en