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Q45377948-2B0BB2AE-FA11-495A-A8D6-6702E32E1202
Q45377948-2B0BB2AE-FA11-495A-A8D6-6702E32E1202
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http://www.wikidata.org/entity/statement/Q45377948-2B0BB2AE-FA11-495A-A8D6-6702E32E1202
Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese.
P2860
Q45377948-2B0BB2AE-FA11-495A-A8D6-6702E32E1202
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45377948-2B0BB2AE-FA11-495A-A8D6-6702E32E1202
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Statement
wasDerivedFrom
2dcfc32d8ede7c70924a78d8d8261806c3f8e9c4
P2860
Developing applications for lactococcal bacteriocins.