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Q57614624-222D8DFE-9253-49B6-9BAA-55C515B9063E
Q57614624-222D8DFE-9253-49B6-9BAA-55C515B9063E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57614624-222D8DFE-9253-49B6-9BAA-55C515B9063E
Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7
P1433
Q57614624-222D8DFE-9253-49B6-9BAA-55C515B9063E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57614624-222D8DFE-9253-49B6-9BAA-55C515B9063E
rank
NormalRank
type
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Statement
P1433
Innovative Food Science and Emerging Technologies