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Q38370044-1D83C09C-706B-405D-AAAB-9E3858E90270
Q38370044-1D83C09C-706B-405D-AAAB-9E3858E90270
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-1D83C09C-706B-405D-AAAB-9E3858E90270
Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.
P2860
Q38370044-1D83C09C-706B-405D-AAAB-9E3858E90270
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-1D83C09C-706B-405D-AAAB-9E3858E90270
rank
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type
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Statement
wasDerivedFrom
61e84305546e69de013f958265a385e0e14e499b
P2860
Protective effect of sucrose and sodium chloride for Lactococcus lactis during sublethal and lethal high-pressure treatments.