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Q39512592-8BC73315-0FDE-42A7-A56E-C1B00A53EC60
Q39512592-8BC73315-0FDE-42A7-A56E-C1B00A53EC60
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39512592-8BC73315-0FDE-42A7-A56E-C1B00A53EC60
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.
P1433
Q39512592-8BC73315-0FDE-42A7-A56E-C1B00A53EC60
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39512592-8BC73315-0FDE-42A7-A56E-C1B00A53EC60
rank
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type
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Statement
wasDerivedFrom
d18b2611d9be8c140368c687fb1e4eed2a749843
P1433
Meat Science