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Q30363447-32E9625A-CB3A-46FD-9D0F-74CEFE655C69
Q30363447-32E9625A-CB3A-46FD-9D0F-74CEFE655C69
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30363447-32E9625A-CB3A-46FD-9D0F-74CEFE655C69
Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs).
P2860
Q30363447-32E9625A-CB3A-46FD-9D0F-74CEFE655C69
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30363447-32E9625A-CB3A-46FD-9D0F-74CEFE655C69
rank
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type
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Statement
wasDerivedFrom
342a9986857bd280072e2b419c0e78ba70cb3262
P2860
Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.