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Q58702608-3D2A2F3A-81C0-4BDD-B481-2C97D42A153A
Q58702608-3D2A2F3A-81C0-4BDD-B481-2C97D42A153A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58702608-3D2A2F3A-81C0-4BDD-B481-2C97D42A153A
Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage
P2860
Q58702608-3D2A2F3A-81C0-4BDD-B481-2C97D42A153A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58702608-3D2A2F3A-81C0-4BDD-B481-2C97D42A153A
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wasDerivedFrom
63fc8a9a57a022ae6db7a99f285d13ab2112edb8
P2860
Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage.