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1
Q93122626-29AAE0F8-41E2-4463-9947-43A61A3BF202
Q93122626-29AAE0F8-41E2-4463-9947-43A61A3BF202
BestRank
Statement
http://www.wikidata.org/entity/statement/Q93122626-29AAE0F8-41E2-4463-9947-43A61A3BF202
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
P577
Q93122626-29AAE0F8-41E2-4463-9947-43A61A3BF202
BestRank
Statement
http://www.wikidata.org/entity/statement/Q93122626-29AAE0F8-41E2-4463-9947-43A61A3BF202
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
414fec0d73e8f875d87ace5bbc6df023dee242ea
P577
2019-06-15T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
75bd810d24b7dae2dd76ec03a287707c