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Q50061525-37E29DC6-8D94-41BA-8BB3-F4BC4AE3C569
Q50061525-37E29DC6-8D94-41BA-8BB3-F4BC4AE3C569
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50061525-37E29DC6-8D94-41BA-8BB3-F4BC4AE3C569
Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky.
P2860
Q50061525-37E29DC6-8D94-41BA-8BB3-F4BC4AE3C569
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50061525-37E29DC6-8D94-41BA-8BB3-F4BC4AE3C569
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wasDerivedFrom
f9ce8c355de2442f87766ab7df753bb7401342a1
P2860
Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7.