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Q35801897-4C33A0B0-E86E-4176-B996-C7E3C9EF5FDD
Q35801897-4C33A0B0-E86E-4176-B996-C7E3C9EF5FDD
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Statement
http://www.wikidata.org/entity/statement/Q35801897-4C33A0B0-E86E-4176-B996-C7E3C9EF5FDD
Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.
P2860
Q35801897-4C33A0B0-E86E-4176-B996-C7E3C9EF5FDD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35801897-4C33A0B0-E86E-4176-B996-C7E3C9EF5FDD
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wasDerivedFrom
7f0a863e979b13fba616c7a7692cfe0731f5fc5e
P2860
Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update.