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Q59401421-8C9CEE4A-569F-47A2-8C5B-A607988E603A
Q59401421-8C9CEE4A-569F-47A2-8C5B-A607988E603A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59401421-8C9CEE4A-569F-47A2-8C5B-A607988E603A
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese
P50
Q59401421-8C9CEE4A-569F-47A2-8C5B-A607988E603A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59401421-8C9CEE4A-569F-47A2-8C5B-A607988E603A
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
5e3a91643cb924ecce632005b45e64c61ec87f02
P1545
6
http://www.w3.org/2001/XMLSchema#string
P50
Fabio Napolitano