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Q51431597-6FA59160-DE54-4815-B4C2-752BE9BA200D
Q51431597-6FA59160-DE54-4815-B4C2-752BE9BA200D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51431597-6FA59160-DE54-4815-B4C2-752BE9BA200D
Impact of high hydrostatic pressure treatment on microbial communities in chinese water-boiled salted duck.
P2860
Q51431597-6FA59160-DE54-4815-B4C2-752BE9BA200D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51431597-6FA59160-DE54-4815-B4C2-752BE9BA200D
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wasDerivedFrom
ecac04ab5d9158edbb93ddb382f67c6a1ae3f421
P2860
A review of microbial injury and recovery methods in food.