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Q50203071-F0B130CE-B952-4749-9E88-2641D3DC2855
Q50203071-F0B130CE-B952-4749-9E88-2641D3DC2855
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-F0B130CE-B952-4749-9E88-2641D3DC2855
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
P2093
Q50203071-F0B130CE-B952-4749-9E88-2641D3DC2855
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-F0B130CE-B952-4749-9E88-2641D3DC2855
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
bff518cbdbf7bda90c1afae5d4077665ed8445d3
P1545
2
http://www.w3.org/2001/XMLSchema#string
P2093
Julie Mardon
http://www.w3.org/2001/XMLSchema#string