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Q33231365-A465D4F1-41DA-4AC4-BAE9-3B41FA844FBC
Q33231365-A465D4F1-41DA-4AC4-BAE9-3B41FA844FBC
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http://www.wikidata.org/entity/statement/Q33231365-A465D4F1-41DA-4AC4-BAE9-3B41FA844FBC
Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.
P2860
Q33231365-A465D4F1-41DA-4AC4-BAE9-3B41FA844FBC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33231365-A465D4F1-41DA-4AC4-BAE9-3B41FA844FBC
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wasDerivedFrom
d0876007443b960f9a6a57ce31028b736f45cd3e
P2860
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.