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Q45377948-84D2269C-5A01-40C3-9772-25F7DBBB4F6F
Q45377948-84D2269C-5A01-40C3-9772-25F7DBBB4F6F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45377948-84D2269C-5A01-40C3-9772-25F7DBBB4F6F
Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese.
P50
Q45377948-84D2269C-5A01-40C3-9772-25F7DBBB4F6F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45377948-84D2269C-5A01-40C3-9772-25F7DBBB4F6F
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
546610fa1fdb0b5ba66504aa71fc91db1ca343f4
P1545
3
http://www.w3.org/2001/XMLSchema#string
P50
S Todorov