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Q50203071-370B9BD6-351F-453E-B70C-B0C61C2EBDE1
Q50203071-370B9BD6-351F-453E-B70C-B0C61C2EBDE1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-370B9BD6-351F-453E-B70C-B0C61C2EBDE1
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
P2860
Q50203071-370B9BD6-351F-453E-B70C-B0C61C2EBDE1
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-370B9BD6-351F-453E-B70C-B0C61C2EBDE1
rank
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Statement
wasDerivedFrom
e74ef372a9ac96dc6468d9b80f20a340e3069b4f
P2860
New perspectives on acid-base balance.