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Q37451340-4BE5C4CD-C32D-4A3D-BD0D-B8A5D8B62E93
Q37451340-4BE5C4CD-C32D-4A3D-BD0D-B8A5D8B62E93
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Statement
http://www.wikidata.org/entity/statement/Q37451340-4BE5C4CD-C32D-4A3D-BD0D-B8A5D8B62E93
Quantification of the relative effects of temperature, pH, and water activity on inactivation of Escherichia coli in fermented meat by meta-analysis.
P2860
Q37451340-4BE5C4CD-C32D-4A3D-BD0D-B8A5D8B62E93
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37451340-4BE5C4CD-C32D-4A3D-BD0D-B8A5D8B62E93
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wasDerivedFrom
461e0914e00da632f064a3ce768d218d6d74b9c6
P2860
Outbreak of haemolytic uraemic syndrome in Norway caused by stx2-positive Escherichia coli O103:H25 traced to cured mutton sausages