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1
Q82358986-E7E49176-FF7F-44B7-B621-81302253B0C3
Q82358986-E7E49176-FF7F-44B7-B621-81302253B0C3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q82358986-E7E49176-FF7F-44B7-B621-81302253B0C3
Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy
P356
Q82358986-E7E49176-FF7F-44B7-B621-81302253B0C3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q82358986-E7E49176-FF7F-44B7-B621-81302253B0C3
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
127cee5ba39a83a4cfd2eb3972142f150a5e92db
P356
10.1017/S0022029905001536
http://www.w3.org/2001/XMLSchema#string
P356
S0022029905001536