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Q53856270-24D0BAA9-0325-4CA0-BBC3-C21EEE24C931
Q53856270-24D0BAA9-0325-4CA0-BBC3-C21EEE24C931
BestRank
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http://www.wikidata.org/entity/statement/Q53856270-24D0BAA9-0325-4CA0-BBC3-C21EEE24C931
Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages.
P2860
Q53856270-24D0BAA9-0325-4CA0-BBC3-C21EEE24C931
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53856270-24D0BAA9-0325-4CA0-BBC3-C21EEE24C931
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wasDerivedFrom
86c2664582f03e31bf6f5867e79ae444100fdd90
P2860
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.