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Q39512592-27C0F368-6BFC-41F9-9024-4630B545520A
Q39512592-27C0F368-6BFC-41F9-9024-4630B545520A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39512592-27C0F368-6BFC-41F9-9024-4630B545520A
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.
P50
Q39512592-27C0F368-6BFC-41F9-9024-4630B545520A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39512592-27C0F368-6BFC-41F9-9024-4630B545520A
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
d18b2611d9be8c140368c687fb1e4eed2a749843
P1545
4
http://www.w3.org/2001/XMLSchema#string
P50
E M Terlouw