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Q59146347-04802EFB-2EEC-4B79-B9BF-1E35B0D76071
Q59146347-04802EFB-2EEC-4B79-B9BF-1E35B0D76071
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59146347-04802EFB-2EEC-4B79-B9BF-1E35B0D76071
Health and Safety Considerations of Fermented Sausages
P2860
Q59146347-04802EFB-2EEC-4B79-B9BF-1E35B0D76071
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59146347-04802EFB-2EEC-4B79-B9BF-1E35B0D76071
rank
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068ce8088fbc20dcfb49b0e06ea88b95b93817e2
P2860
Quantification of the relative effects of temperature, pH, and water activity on inactivation of Escherichia coli in fermented meat by meta-analysis.