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Q35941056-36C3B522-F70D-4366-9725-F5F1D385EC85
Q35941056-36C3B522-F70D-4366-9725-F5F1D385EC85
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http://www.wikidata.org/entity/statement/Q35941056-36C3B522-F70D-4366-9725-F5F1D385EC85
Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron.
P2860
Q35941056-36C3B522-F70D-4366-9725-F5F1D385EC85
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35941056-36C3B522-F70D-4366-9725-F5F1D385EC85
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ef6632167a84d172fccb91c76259a862b0ecd1a6
P2860
Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making