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Q38370044-F500EF39-47E9-4EB5-8AC5-84C19F544E7F
Q38370044-F500EF39-47E9-4EB5-8AC5-84C19F544E7F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-F500EF39-47E9-4EB5-8AC5-84C19F544E7F
Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.
P1433
Q38370044-F500EF39-47E9-4EB5-8AC5-84C19F544E7F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38370044-F500EF39-47E9-4EB5-8AC5-84C19F544E7F
rank
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type
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Statement
wasDerivedFrom
8f9c6152b41a1c1d081536cb7d46c4f9b2914e3a
P1433
Critical Reviews in Food Science and Nutrition