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Q57072777-8FAAFB9B-4951-4E4B-B31E-72F2CDE29452
Q57072777-8FAAFB9B-4951-4E4B-B31E-72F2CDE29452
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57072777-8FAAFB9B-4951-4E4B-B31E-72F2CDE29452
Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH
P2860
Q57072777-8FAAFB9B-4951-4E4B-B31E-72F2CDE29452
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57072777-8FAAFB9B-4951-4E4B-B31E-72F2CDE29452
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wasDerivedFrom
a2b0dfbb2ce80e340b0812de092334cd9bdb3f14
P2860
Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters.