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Q52938765-4D39BCEB-BCF4-4BA9-A689-EA46DB2D6881
Q52938765-4D39BCEB-BCF4-4BA9-A689-EA46DB2D6881
BestRank
Statement
http://www.wikidata.org/entity/statement/Q52938765-4D39BCEB-BCF4-4BA9-A689-EA46DB2D6881
Assessment of mathematical models for predicting Staphylococcus aureus growth in cooked meat products.
P2860
Q52938765-4D39BCEB-BCF4-4BA9-A689-EA46DB2D6881
BestRank
Statement
http://www.wikidata.org/entity/statement/Q52938765-4D39BCEB-BCF4-4BA9-A689-EA46DB2D6881
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cfe38f29e522e2361ef9810caa4820e6b176559e
P2860
The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry.