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1
Q42588818-C8D93572-5458-416E-BA0B-4DDC78F4700D
Q42588818-C8D93572-5458-416E-BA0B-4DDC78F4700D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q42588818-C8D93572-5458-416E-BA0B-4DDC78F4700D
A continuous fermentation technique for studying the kinetics of sugar uptake by baker's yeast.
P577
Q42588818-C8D93572-5458-416E-BA0B-4DDC78F4700D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q42588818-C8D93572-5458-416E-BA0B-4DDC78F4700D
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
dfc0a6a881458b4112d3dc1313db460494c634f9
P577
1966-08-01T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
c80b1515db30fe2895fb7046c3206774