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Q86142819-EBF3D6F1-2029-4066-A4EC-415F8ECF1C3C
Q86142819-EBF3D6F1-2029-4066-A4EC-415F8ECF1C3C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q86142819-EBF3D6F1-2029-4066-A4EC-415F8ECF1C3C
Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration
P577
Q86142819-EBF3D6F1-2029-4066-A4EC-415F8ECF1C3C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q86142819-EBF3D6F1-2029-4066-A4EC-415F8ECF1C3C
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
bfd54f1b247a106a78f8a34bb84523f33f4522e6
P577
2014-10-18T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
c372839e12c99b5220debcf67196b201