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Q87163491-E89F6411-0E8E-47C6-B5F5-2735CBC5301A
Q87163491-E89F6411-0E8E-47C6-B5F5-2735CBC5301A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q87163491-E89F6411-0E8E-47C6-B5F5-2735CBC5301A
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
P50
Q87163491-E89F6411-0E8E-47C6-B5F5-2735CBC5301A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q87163491-E89F6411-0E8E-47C6-B5F5-2735CBC5301A
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
de763c214a28d29f2a484a090959fc3b35719c8f
P1545
3
http://www.w3.org/2001/XMLSchema#string
P50
Miyoung Suh