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Q46391400-8593F60D-46B8-4341-A0F7-D4023312D283
Q46391400-8593F60D-46B8-4341-A0F7-D4023312D283
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Statement
http://www.wikidata.org/entity/statement/Q46391400-8593F60D-46B8-4341-A0F7-D4023312D283
Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts.
P2860
Q46391400-8593F60D-46B8-4341-A0F7-D4023312D283
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46391400-8593F60D-46B8-4341-A0F7-D4023312D283
rank
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Statement
wasDerivedFrom
d564cdaa71ca70d7cec4ac4e3e9cbd1670698d75
P2860
Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus).