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1
Q41937288-384A1C72-D58E-47BD-8ABF-5D4E2C8DE1AC
Q41937288-384A1C72-D58E-47BD-8ABF-5D4E2C8DE1AC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41937288-384A1C72-D58E-47BD-8ABF-5D4E2C8DE1AC
Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.
P2860
Q41937288-384A1C72-D58E-47BD-8ABF-5D4E2C8DE1AC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41937288-384A1C72-D58E-47BD-8ABF-5D4E2C8DE1AC
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
c43ce20731e3a3807cd854380b551606fade7e67
P2860
Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants.