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Q34955600-2F03464A-8B10-4653-AD23-434C8732508B
Q34955600-2F03464A-8B10-4653-AD23-434C8732508B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34955600-2F03464A-8B10-4653-AD23-434C8732508B
Microbiological and fermentative properties of baker's yeast starter used in breadmaking.
P2860
Q34955600-2F03464A-8B10-4653-AD23-434C8732508B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q34955600-2F03464A-8B10-4653-AD23-434C8732508B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
6d34a7264a543828b59d89e9c1b251ae84c614c2
P2860
DNA fingerprinting by random amplified polymorphic DNA and restriction fragment length polymorphism is useful for yeast typing