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Q51724111-845A433E-E286-4AB1-92F1-3C7C72F1DB6B
Q51724111-845A433E-E286-4AB1-92F1-3C7C72F1DB6B
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http://www.wikidata.org/entity/statement/Q51724111-845A433E-E286-4AB1-92F1-3C7C72F1DB6B
Effects of temperature, pH and NaCl content on in vitro putrescine and cadaverine production through the growth of Serratia marcescens CCM 303.
P2860
Q51724111-845A433E-E286-4AB1-92F1-3C7C72F1DB6B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51724111-845A433E-E286-4AB1-92F1-3C7C72F1DB6B
rank
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wasDerivedFrom
58ec300d6b3f65423efbff1eb16f109658587bfe
P2860
Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses.