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1
Q43024288-95DE44CF-766D-4A49-AAB4-B7AA6DEF2AE5
Q43024288-95DE44CF-766D-4A49-AAB4-B7AA6DEF2AE5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43024288-95DE44CF-766D-4A49-AAB4-B7AA6DEF2AE5
Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.
P50
Q43024288-95DE44CF-766D-4A49-AAB4-B7AA6DEF2AE5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43024288-95DE44CF-766D-4A49-AAB4-B7AA6DEF2AE5
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
53a2d54ff108a81298030aa70fd70bbc49cb2403
P1545
2
http://www.w3.org/2001/XMLSchema#string
P50
Elvira Maria Hebert