<http://experiment.worldcat.org/entity/work/data/31909832.nt> <http://rdfs.org/ns/void#inDataset> <http://purl.oclc.org/dataset/WorldCat/Works> .
<http://experiment.worldcat.org/entity/work/data/31909832.nt> <http://schema.org/about> <http://worldcat.org/entity/work/id/31909832> .
<http://worldcat.org/entity/work/id/31909832> <http://schema.org/creator> <http://worldcat.org/entity/person/id/2666259096> .
<http://worldcat.org/entity/work/id/31909832> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://schema.org/CreativeWork> .
<http://worldcat.org/entity/work/id/31909832> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://www.productontology.org/id/Thesis> .
<http://worldcat.org/entity/work/id/31909832> <http://schema.org/workExample> <http://www.worldcat.org/oclc/29865182> .
<http://worldcat.org/entity/work/id/31909832> <http://schema.org/name> "The effect of bleaching with oxides of nitrogen upon the baking quality and commercial value of wheat flour"@en .