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1
Q38370044-6B343050-9E55-4287-A5D2-E140C0B6967D
Q38370044-6B343050-9E55-4287-A5D2-E140C0B6967D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-6B343050-9E55-4287-A5D2-E140C0B6967D
Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.
P50
Q38370044-6B343050-9E55-4287-A5D2-E140C0B6967D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-6B343050-9E55-4287-A5D2-E140C0B6967D
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
8f9c6152b41a1c1d081536cb7d46c4f9b2914e3a
P1545
4
http://www.w3.org/2001/XMLSchema#string
P50
J Saldo