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Q50203071-F240BAC0-0780-4DC3-AC7C-C6EDE26EF08F
Q50203071-F240BAC0-0780-4DC3-AC7C-C6EDE26EF08F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-F240BAC0-0780-4DC3-AC7C-C6EDE26EF08F
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
P577
Q50203071-F240BAC0-0780-4DC3-AC7C-C6EDE26EF08F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50203071-F240BAC0-0780-4DC3-AC7C-C6EDE26EF08F
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
bff518cbdbf7bda90c1afae5d4077665ed8445d3
P577
2016-04-05T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
6218d862662019520fd6a3ac0c00f680