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Q54272407-A894274C-E85C-4D34-BA7D-F210CFE21A26
Q54272407-A894274C-E85C-4D34-BA7D-F210CFE21A26
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http://www.wikidata.org/entity/statement/Q54272407-A894274C-E85C-4D34-BA7D-F210CFE21A26
Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.
P2860
Q54272407-A894274C-E85C-4D34-BA7D-F210CFE21A26
BestRank
Statement
http://www.wikidata.org/entity/statement/Q54272407-A894274C-E85C-4D34-BA7D-F210CFE21A26
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a031c297ec6384f25114e9d32d7bb952c0cbadd4
P2860
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.