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Q42366914-50A03ECF-EAC8-49AA-A3B9-9FC9CC0C18C2
Q42366914-50A03ECF-EAC8-49AA-A3B9-9FC9CC0C18C2
BestRank
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http://www.wikidata.org/entity/statement/Q42366914-50A03ECF-EAC8-49AA-A3B9-9FC9CC0C18C2
Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.
P2860
Q42366914-50A03ECF-EAC8-49AA-A3B9-9FC9CC0C18C2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q42366914-50A03ECF-EAC8-49AA-A3B9-9FC9CC0C18C2
rank
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type
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Statement
wasDerivedFrom
e27a4c37697b33498fc896f1ac347b65ff4e6c16
P2860
Kimchi microflora: history, current status, and perspectives for industrial kimchi production.