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Q38370044-D83D5280-D4B2-4B4E-BAE5-63B6F3FF7558
Q38370044-D83D5280-D4B2-4B4E-BAE5-63B6F3FF7558
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-D83D5280-D4B2-4B4E-BAE5-63B6F3FF7558
Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.
P356
Q38370044-D83D5280-D4B2-4B4E-BAE5-63B6F3FF7558
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-D83D5280-D4B2-4B4E-BAE5-63B6F3FF7558
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
8f9c6152b41a1c1d081536cb7d46c4f9b2914e3a
P356
10.1080/10408398.2013.779570
http://www.w3.org/2001/XMLSchema#string
P356
10408398.2013.779570