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Q49978639-1BD4A8F5-E349-4776-BA96-36D2D36ADC5A
Q49978639-1BD4A8F5-E349-4776-BA96-36D2D36ADC5A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q49978639-1BD4A8F5-E349-4776-BA96-36D2D36ADC5A
Survival and High-Hydrostatic Pressure Inactivation of Foodborne Pathogens in Salmorejo, a Traditional Ready-to-Eat Food.
P2860
Q49978639-1BD4A8F5-E349-4776-BA96-36D2D36ADC5A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q49978639-1BD4A8F5-E349-4776-BA96-36D2D36ADC5A
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
52b264168b4dd64ae6be43d052a5a5d5e9c4a9b0
P2860
Factors affecting quality and safety of fresh-cut produce.