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Q50625377-B950B8BC-B364-47B2-A179-2471B0F33109
Q50625377-B950B8BC-B364-47B2-A179-2471B0F33109
BestRank
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http://www.wikidata.org/entity/statement/Q50625377-B950B8BC-B364-47B2-A179-2471B0F33109
Survival of Bacillus cereus vegetative cells during Spanish-style fermentation of conservolea green olives.
P2860
Q50625377-B950B8BC-B364-47B2-A179-2471B0F33109
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50625377-B950B8BC-B364-47B2-A179-2471B0F33109
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wasDerivedFrom
428e27cd0e74af36ae6d859f2a165cca602888cf
P2860
The Effects of Fermentation Acids on Bacterial Growth