About: http://webisa.webdatacommons.org/328169055

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Prolonged boiling after the core temperature has passed 90 ??C resulted, for instance, in significant quality reductions of sensory qualities, such as taste, smell and consistency.
http://www.w3.org/ns/prov#wasQuotedFrom	nofima.no