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Q42127434-346A3C99-A886-4CCA-AEE7-1AE1B8950E7B
Q42127434-346A3C99-A886-4CCA-AEE7-1AE1B8950E7B
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http://www.wikidata.org/entity/statement/Q42127434-346A3C99-A886-4CCA-AEE7-1AE1B8950E7B
Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose
P2860
Q42127434-346A3C99-A886-4CCA-AEE7-1AE1B8950E7B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q42127434-346A3C99-A886-4CCA-AEE7-1AE1B8950E7B
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wasDerivedFrom
284559468d74b063f91a687131dcadff8aabacfd
P2860
A study of the lactic acid bacteria that cause surface discolorations of sausages.