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Q37451340-7BFD45CF-349F-426B-B0BB-05B5BE7868F9
Q37451340-7BFD45CF-349F-426B-B0BB-05B5BE7868F9
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http://www.wikidata.org/entity/statement/Q37451340-7BFD45CF-349F-426B-B0BB-05B5BE7868F9
Quantification of the relative effects of temperature, pH, and water activity on inactivation of Escherichia coli in fermented meat by meta-analysis.
P2860
Q37451340-7BFD45CF-349F-426B-B0BB-05B5BE7868F9
BestRank
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http://www.wikidata.org/entity/statement/Q37451340-7BFD45CF-349F-426B-B0BB-05B5BE7868F9
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fa5cf82b36b672a5d490cec6f6d04d1859a6da5d
P2860
Differentiation of the effects of lethal pH and water activity: food safety implications.