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Q39560633-584D8236-DBDB-4D32-A75F-9E4B46C86503
Q39560633-584D8236-DBDB-4D32-A75F-9E4B46C86503
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Statement
http://www.wikidata.org/entity/statement/Q39560633-584D8236-DBDB-4D32-A75F-9E4B46C86503
Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity.
P2860
Q39560633-584D8236-DBDB-4D32-A75F-9E4B46C86503
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39560633-584D8236-DBDB-4D32-A75F-9E4B46C86503
rank
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type
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Statement
wasDerivedFrom
5d67cb70335e2c74db93d3a0a861bbb9ce23635b
P2860
Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage.