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Q38370044-03104DD2-7E30-4D1F-95A3-2DCDBAF4A229
Q38370044-03104DD2-7E30-4D1F-95A3-2DCDBAF4A229
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Statement
http://www.wikidata.org/entity/statement/Q38370044-03104DD2-7E30-4D1F-95A3-2DCDBAF4A229
Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.
P2860
Q38370044-03104DD2-7E30-4D1F-95A3-2DCDBAF4A229
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-03104DD2-7E30-4D1F-95A3-2DCDBAF4A229
rank
NormalRank
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Statement
wasDerivedFrom
61e84305546e69de013f958265a385e0e14e499b
P2860
Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens.