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1
Q36158431-FA4E5BAD-E150-4E2F-83FC-85AD274A919C
Q36158431-FA4E5BAD-E150-4E2F-83FC-85AD274A919C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36158431-FA4E5BAD-E150-4E2F-83FC-85AD274A919C
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.
P304
Q36158431-FA4E5BAD-E150-4E2F-83FC-85AD274A919C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36158431-FA4E5BAD-E150-4E2F-83FC-85AD274A919C
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
45203659bc526f3bfa805d89f6ca164539c612b0
P304
129-136
http://www.w3.org/2001/XMLSchema#string