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1
Q87163491-2A75E66A-C76C-46C3-B761-BFFDF26D63CC
Q87163491-2A75E66A-C76C-46C3-B761-BFFDF26D63CC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q87163491-2A75E66A-C76C-46C3-B761-BFFDF26D63CC
The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics
P478
Q87163491-2A75E66A-C76C-46C3-B761-BFFDF26D63CC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q87163491-2A75E66A-C76C-46C3-B761-BFFDF26D63CC
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
de763c214a28d29f2a484a090959fc3b35719c8f
P478
96
http://www.w3.org/2001/XMLSchema#string