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Q50203071-1F6A18A0-DE27-4A9E-9B76-D699FF433BBB
Q50203071-1F6A18A0-DE27-4A9E-9B76-D699FF433BBB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-1F6A18A0-DE27-4A9E-9B76-D699FF433BBB
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
P2093
Q50203071-1F6A18A0-DE27-4A9E-9B76-D699FF433BBB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-1F6A18A0-DE27-4A9E-9B76-D699FF433BBB
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
bff518cbdbf7bda90c1afae5d4077665ed8445d3
P1545
4
http://www.w3.org/2001/XMLSchema#string
P2093
Annick Lebecque
http://www.w3.org/2001/XMLSchema#string