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Q47333040-2708DDD9-F731-4C43-8DB2-180C770BBBF9
Q47333040-2708DDD9-F731-4C43-8DB2-180C770BBBF9
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Statement
http://www.wikidata.org/entity/statement/Q47333040-2708DDD9-F731-4C43-8DB2-180C770BBBF9
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
P2860
Q47333040-2708DDD9-F731-4C43-8DB2-180C770BBBF9
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47333040-2708DDD9-F731-4C43-8DB2-180C770BBBF9
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Statement
wasDerivedFrom
6319f4983fb1eb62e6fccf5982eb8671098904eb
P2860
Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a Spanish fermented sausage