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Q59146347-0260B626-3E26-45DE-87B0-6932CBFD5AA4
Q59146347-0260B626-3E26-45DE-87B0-6932CBFD5AA4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59146347-0260B626-3E26-45DE-87B0-6932CBFD5AA4
Health and Safety Considerations of Fermented Sausages
P2860
Q59146347-0260B626-3E26-45DE-87B0-6932CBFD5AA4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59146347-0260B626-3E26-45DE-87B0-6932CBFD5AA4
rank
NormalRank
type
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Statement
wasDerivedFrom
068ce8088fbc20dcfb49b0e06ea88b95b93817e2
P2860
Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages