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Q58705730-2C119F7E-7C2B-4D87-8094-66384EE73BDF
Q58705730-2C119F7E-7C2B-4D87-8094-66384EE73BDF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58705730-2C119F7E-7C2B-4D87-8094-66384EE73BDF
Fermented Foods as a Dietary Source of Live Organisms
P2860
Q58705730-2C119F7E-7C2B-4D87-8094-66384EE73BDF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58705730-2C119F7E-7C2B-4D87-8094-66384EE73BDF
rank
NormalRank
type
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Statement
wasDerivedFrom
3c94c98b5e9b36de7e7ca6f395242102f4cb79a6
P2860
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.