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1
Q33885450-D8A71CDD-AF17-425D-AC00-A7E727FFC4AE
Q33885450-D8A71CDD-AF17-425D-AC00-A7E727FFC4AE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33885450-D8A71CDD-AF17-425D-AC00-A7E727FFC4AE
Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis.
P2093
Q33885450-D8A71CDD-AF17-425D-AC00-A7E727FFC4AE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33885450-D8A71CDD-AF17-425D-AC00-A7E727FFC4AE
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
bfae549f35a427f136900c93a17173971e2fb40f
P1545
1
http://www.w3.org/2001/XMLSchema#string
P2093
Emmanuel Jaffrès
http://www.w3.org/2001/XMLSchema#string