<http://webisa.webdatacommons.org/102211384>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/prov/449216203>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/102211384> .
<http://webisa.webdatacommons.org/prov/436278323>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/102211384> .
<http://webisa.webdatacommons.org/102211384>	<http://www.w3.org/ns/prov#value>	"In a recent review, Park (2007) reported the rheological properties of goat and sheep milk products focusing on fermented products, such as cheese and yoghurt." .
<http://webisa.webdatacommons.org/102211384>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<scielo.br> .