About: http://webisa.webdatacommons.org/397791091

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	Additionally, especially with regard to chilled or frozen food articles, the fat barriers become relatively brittle at rhese reduced temperatures.
http://www.w3.org/ns/prov#wasQuotedFrom	google.com