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Q50203071-137A980C-FE6F-4FFA-A063-D40895F0E765
Q50203071-137A980C-FE6F-4FFA-A063-D40895F0E765
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-137A980C-FE6F-4FFA-A063-D40895F0E765
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
P304
Q50203071-137A980C-FE6F-4FFA-A063-D40895F0E765
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-137A980C-FE6F-4FFA-A063-D40895F0E765
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
bff518cbdbf7bda90c1afae5d4077665ed8445d3
P304
412-421
http://www.w3.org/2001/XMLSchema#string