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Q50203071-B1E60D7E-854F-48B3-974E-859D55FAC770
Q50203071-B1E60D7E-854F-48B3-974E-859D55FAC770
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-B1E60D7E-854F-48B3-974E-859D55FAC770
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
P1433
Q50203071-B1E60D7E-854F-48B3-974E-859D55FAC770
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-B1E60D7E-854F-48B3-974E-859D55FAC770
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
bff518cbdbf7bda90c1afae5d4077665ed8445d3
P1433
International Journal of Food Sciences and Nutrition