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<script type="application/ld+json">{"@context":"https://schema.org","@type": "WebPage","@id":"#main","mainEntityOfPage":{"@type":"WebPage", "@id":"http://repolalk98.blogspot.com"}, "headline":"repola 4","description":"Â When I first ate Chinese food within the united kingdom within the 1970s, it had been really quite unappealing. Everything came during a gloopy (...)","about":[{"@type": "Person","name": "Ken Hom"},{"@type": "Person","name": "Michael Elkan"}],"author":{"@type":"Organization","url":"/","name":"/"},"publisher":{"@type":"Organization", "name":"/", "url":"/", "logo": {"@type": "ImageObject", "url": "http://www.example.com", "width": 4, "height": 97}},"datePublished":"2024-04-25T06:13:18","dateModified":"2024-04-25T06:13:18"}</script>
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repola 4
 When I first ate Chinese food within the united kingdom within the 1970s, it had been really quite unappealing. Everything came during a gloopy sauce and seemed to taste the same , because of the overuse of MSG , supposedly a flavour enhancer but actually , nothing of the sort . Then within the 1980s a replacement breed of Chinese restaurant arrived (at least it took that long to achieve the provinces) which provided lighter, tastier Chinese cooking demonstrating regional differences.
Consequently, i assumed how nice it'd be to cook Chinese food reception but I had no idea where to start out out until BBC TV came to my rescue within the form of Ken Hom<span itemscope itemtype="http://schema.org/Person">
<span itemprop="name">Ken Hom</span>
</span>, the USA-born chef of Cantonese parents. Ken presented Chinese cuisine in such an easily-understandable way, demonstrating techniques and suggesting alternative ingredients should the origina
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