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Q35210727-05254765-3686-4EAB-98DB-C52F2B25181D
Q35210727-05254765-3686-4EAB-98DB-C52F2B25181D
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http://www.wikidata.org/entity/statement/Q35210727-05254765-3686-4EAB-98DB-C52F2B25181D
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.
P2860
Q35210727-05254765-3686-4EAB-98DB-C52F2B25181D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35210727-05254765-3686-4EAB-98DB-C52F2B25181D
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wasDerivedFrom
563ad94f77fe5f90d899e10902b98e6c28430d8d
P2860
Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages.