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Q43354485-4E9EDDE2-21B5-4E4F-B6CD-2F438162AD36
Q43354485-4E9EDDE2-21B5-4E4F-B6CD-2F438162AD36
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43354485-4E9EDDE2-21B5-4E4F-B6CD-2F438162AD36
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water.
P31
Q43354485-4E9EDDE2-21B5-4E4F-B6CD-2F438162AD36
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43354485-4E9EDDE2-21B5-4E4F-B6CD-2F438162AD36
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
38aac3c91d4210fb6a8a44e696584cc63c4ab76b
P31
scholarly article