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Q50203071-A0D9D5BD-2A39-4B5B-B203-04F7DCABB3CB
Q50203071-A0D9D5BD-2A39-4B5B-B203-04F7DCABB3CB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-A0D9D5BD-2A39-4B5B-B203-04F7DCABB3CB
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
P50
Q50203071-A0D9D5BD-2A39-4B5B-B203-04F7DCABB3CB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-A0D9D5BD-2A39-4B5B-B203-04F7DCABB3CB
rank
NormalRank
type
BestRank
Statement
P1545
1
http://www.w3.org/2001/XMLSchema#string
P1932
Ecaterina Gore
http://www.w3.org/2001/XMLSchema#string
P50
Ecaterina Gore