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Q53632777-CC9F6A4B-B0DF-4B60-9A43-4F9BF645E9E4
Q53632777-CC9F6A4B-B0DF-4B60-9A43-4F9BF645E9E4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53632777-CC9F6A4B-B0DF-4B60-9A43-4F9BF645E9E4
In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products.
P50
Q53632777-CC9F6A4B-B0DF-4B60-9A43-4F9BF645E9E4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53632777-CC9F6A4B-B0DF-4B60-9A43-4F9BF645E9E4
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
acb368ddd20bfcec7ace96f9440d4acf3c9e7d58
P1545
1
http://www.w3.org/2001/XMLSchema#string
P50
S Todorov