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Q28078910-F84A4001-90D9-466C-9916-A1A35B8D7EFD
Q28078910-F84A4001-90D9-466C-9916-A1A35B8D7EFD
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Statement
http://www.wikidata.org/entity/statement/Q28078910-F84A4001-90D9-466C-9916-A1A35B8D7EFD
A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products
P2860
Q28078910-F84A4001-90D9-466C-9916-A1A35B8D7EFD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q28078910-F84A4001-90D9-466C-9916-A1A35B8D7EFD
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wasDerivedFrom
d3615d6291afac7cd388c20f52fc39cf4c07c30b
P2860
In vitro inhibition of food spoilage and foodborne pathogenic bacteria by essential oil and leaf extracts of Magnolia liliflora Desr.