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1
Q38370044-4E62D5B8-A14C-4E5B-A4AE-E555FEDD682A
Q38370044-4E62D5B8-A14C-4E5B-A4AE-E555FEDD682A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-4E62D5B8-A14C-4E5B-A4AE-E555FEDD682A
Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.
P433
Q38370044-4E62D5B8-A14C-4E5B-A4AE-E555FEDD682A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-4E62D5B8-A14C-4E5B-A4AE-E555FEDD682A
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
8f9c6152b41a1c1d081536cb7d46c4f9b2914e3a
P433
3
http://www.w3.org/2001/XMLSchema#string