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Q39451312-355D7285-ABF2-49F0-B8CC-53615BA48D21
Q39451312-355D7285-ABF2-49F0-B8CC-53615BA48D21
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39451312-355D7285-ABF2-49F0-B8CC-53615BA48D21
Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.
P2860
Q39451312-355D7285-ABF2-49F0-B8CC-53615BA48D21
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39451312-355D7285-ABF2-49F0-B8CC-53615BA48D21
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
5ba43c3939554b0f818d0555c4d9dd0ad1bd0af9
P2860
Raw or heated cow milk consumption: Review of risks and benefits