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Q43622692-7C534740-BB77-4F02-B71F-A8F2AF0D21E9
Q43622692-7C534740-BB77-4F02-B71F-A8F2AF0D21E9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43622692-7C534740-BB77-4F02-B71F-A8F2AF0D21E9
Pickled egg production: inactivation rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step.
P2860
Q43622692-7C534740-BB77-4F02-B71F-A8F2AF0D21E9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43622692-7C534740-BB77-4F02-B71F-A8F2AF0D21E9
rank
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type
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Statement
wasDerivedFrom
91e6e21711524d2657673f5638feb82812ec8d77
P2860
Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384.