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Q35210727-06AFBB5C-6476-47D1-A08B-5F840D1E6DB8
Q35210727-06AFBB5C-6476-47D1-A08B-5F840D1E6DB8
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http://www.wikidata.org/entity/statement/Q35210727-06AFBB5C-6476-47D1-A08B-5F840D1E6DB8
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.
P2860
Q35210727-06AFBB5C-6476-47D1-A08B-5F840D1E6DB8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35210727-06AFBB5C-6476-47D1-A08B-5F840D1E6DB8
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wasDerivedFrom
563ad94f77fe5f90d899e10902b98e6c28430d8d
P2860
Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.