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Q47333040-283E083B-1928-4EBF-AFD6-478AE42245FE
Q47333040-283E083B-1928-4EBF-AFD6-478AE42245FE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47333040-283E083B-1928-4EBF-AFD6-478AE42245FE
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
P2860
Q47333040-283E083B-1928-4EBF-AFD6-478AE42245FE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47333040-283E083B-1928-4EBF-AFD6-478AE42245FE
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6319f4983fb1eb62e6fccf5982eb8671098904eb
P2860
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.