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1
Q38942501-5B2DFAEE-C15E-4434-B599-DBF0E28EEB5A
Q38942501-5B2DFAEE-C15E-4434-B599-DBF0E28EEB5A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38942501-5B2DFAEE-C15E-4434-B599-DBF0E28EEB5A
An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England.
P2860
Q38942501-5B2DFAEE-C15E-4434-B599-DBF0E28EEB5A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38942501-5B2DFAEE-C15E-4434-B599-DBF0E28EEB5A
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
16e26308debcd3fb524160e51e1d521834565793
P2860
Public health implication of refrigerated pasteurized ('sous-vide') foods.