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Q28822485-6AF2181A-F28F-4D7A-A3C2-56E0EAD93EB7
Q28822485-6AF2181A-F28F-4D7A-A3C2-56E0EAD93EB7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q28822485-6AF2181A-F28F-4D7A-A3C2-56E0EAD93EB7
Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia Region
P2860
Q28822485-6AF2181A-F28F-4D7A-A3C2-56E0EAD93EB7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q28822485-6AF2181A-F28F-4D7A-A3C2-56E0EAD93EB7
rank
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type
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Statement
wasDerivedFrom
a92bd13032dc1a92519018c4af66a3befb4c839c
P2860
Thermal inactivation kinetics of Shiga toxin-producing Escherichia coli in buffalo Mozzarella curd.