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Q59146347-27BBC249-EEC6-4C00-9ABB-7CCBA287D73F
Q59146347-27BBC249-EEC6-4C00-9ABB-7CCBA287D73F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59146347-27BBC249-EEC6-4C00-9ABB-7CCBA287D73F
Health and Safety Considerations of Fermented Sausages
P2860
Q59146347-27BBC249-EEC6-4C00-9ABB-7CCBA287D73F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59146347-27BBC249-EEC6-4C00-9ABB-7CCBA287D73F
rank
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wasDerivedFrom
068ce8088fbc20dcfb49b0e06ea88b95b93817e2
P2860
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.