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Q50883475-8E721A44-6872-4394-A74E-F71EDA93319B
Q50883475-8E721A44-6872-4394-A74E-F71EDA93319B
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Statement
http://www.wikidata.org/entity/statement/Q50883475-8E721A44-6872-4394-A74E-F71EDA93319B
Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat.
P2860
Q50883475-8E721A44-6872-4394-A74E-F71EDA93319B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50883475-8E721A44-6872-4394-A74E-F71EDA93319B
rank
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Statement
wasDerivedFrom
b0234658e4c5c0feac9ffe6c9f21370386bac4f4
P2860
Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.