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Q28822485-CCD478F6-58E3-4D8E-8387-95A3877CF496
Q28822485-CCD478F6-58E3-4D8E-8387-95A3877CF496
BestRank
Statement
http://www.wikidata.org/entity/statement/Q28822485-CCD478F6-58E3-4D8E-8387-95A3877CF496
Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia Region
P2860
Q28822485-CCD478F6-58E3-4D8E-8387-95A3877CF496
BestRank
Statement
http://www.wikidata.org/entity/statement/Q28822485-CCD478F6-58E3-4D8E-8387-95A3877CF496
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
a92bd13032dc1a92519018c4af66a3befb4c839c
P2860
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.