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Q90616082-8C31941B-DB7B-4DB7-9DEB-0D6E0676F3F3
Q90616082-8C31941B-DB7B-4DB7-9DEB-0D6E0676F3F3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q90616082-8C31941B-DB7B-4DB7-9DEB-0D6E0676F3F3
Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization
P698
Q90616082-8C31941B-DB7B-4DB7-9DEB-0D6E0676F3F3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q90616082-8C31941B-DB7B-4DB7-9DEB-0D6E0676F3F3
rank
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type
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wasDerivedFrom
57c43a7bbeaf9b0c360347a66c63b417811c7d27
P698
30562642
http://www.w3.org/2001/XMLSchema#string