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Q41937288-FAD4161B-9568-4A50-AC9B-35B4A5F1FC00
Q41937288-FAD4161B-9568-4A50-AC9B-35B4A5F1FC00
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Statement
http://www.wikidata.org/entity/statement/Q41937288-FAD4161B-9568-4A50-AC9B-35B4A5F1FC00
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-FAD4161B-9568-4A50-AC9B-35B4A5F1FC00
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41937288-FAD4161B-9568-4A50-AC9B-35B4A5F1FC00
rank
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type
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wasDerivedFrom
5d829c5043ec44c9ad08f2b26b0c216914f989ba
P2860
High pressure effects on lipid oxidation in minced pork.