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Q59401421-4DAC06DE-F223-415E-B50C-1A30F36EF2B9
Q59401421-4DAC06DE-F223-415E-B50C-1A30F36EF2B9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59401421-4DAC06DE-F223-415E-B50C-1A30F36EF2B9
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese
P50
Q59401421-4DAC06DE-F223-415E-B50C-1A30F36EF2B9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59401421-4DAC06DE-F223-415E-B50C-1A30F36EF2B9
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
5e3a91643cb924ecce632005b45e64c61ec87f02
P1545
5
http://www.w3.org/2001/XMLSchema#string
P50
Annamaria Ricciardi