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Q54446185-1CBD82E3-7555-4B7B-B28C-D8FE1121F351
Q54446185-1CBD82E3-7555-4B7B-B28C-D8FE1121F351
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http://www.wikidata.org/entity/statement/Q54446185-1CBD82E3-7555-4B7B-B28C-D8FE1121F351
Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.
P2860
Q54446185-1CBD82E3-7555-4B7B-B28C-D8FE1121F351
BestRank
Statement
http://www.wikidata.org/entity/statement/Q54446185-1CBD82E3-7555-4B7B-B28C-D8FE1121F351
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wasDerivedFrom
2272ba01e7109c4117faaff929ff2b43526e319c
P2860
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.