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1
Q38480895-E0BA69A6-576E-46BF-BF82-EA5ACC4A2DA7
Q38480895-E0BA69A6-576E-46BF-BF82-EA5ACC4A2DA7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38480895-E0BA69A6-576E-46BF-BF82-EA5ACC4A2DA7
Effects of meat composition and cooking conditions on mutagen formation in fried ground beef.
P356
Q38480895-E0BA69A6-576E-46BF-BF82-EA5ACC4A2DA7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38480895-E0BA69A6-576E-46BF-BF82-EA5ACC4A2DA7
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
bbb2b3e139b5bd6ee52c53dfcbd9207bb1de92d7
P356
10.1021/JF00115A005
http://www.w3.org/2001/XMLSchema#string
P356
JF00115A005