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1
Q38480895-D313C49E-5ADE-4ECE-8551-26F21D0B5131
Q38480895-D313C49E-5ADE-4ECE-8551-26F21D0B5131
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38480895-D313C49E-5ADE-4ECE-8551-26F21D0B5131
Effects of meat composition and cooking conditions on mutagen formation in fried ground beef.
P433
Q38480895-D313C49E-5ADE-4ECE-8551-26F21D0B5131
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38480895-D313C49E-5ADE-4ECE-8551-26F21D0B5131
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
bbb2b3e139b5bd6ee52c53dfcbd9207bb1de92d7
P433
1
http://www.w3.org/2001/XMLSchema#string