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Q50085578-5142986D-88D8-4420-9F91-73CCD8C4B73D
Q50085578-5142986D-88D8-4420-9F91-73CCD8C4B73D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50085578-5142986D-88D8-4420-9F91-73CCD8C4B73D
Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.
P2860
Q50085578-5142986D-88D8-4420-9F91-73CCD8C4B73D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50085578-5142986D-88D8-4420-9F91-73CCD8C4B73D
rank
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Statement
wasDerivedFrom
780c2a09ac4d1875a0fc7c65a24f5dd97017195d
P2860
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.