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- Q56337591 description "article" @default.
- Q56337591 description "im Juni 1998 veröffentlichter wissenschaftlicher Artikel" @default.
- Q56337591 description "wetenschappelijk artikel" @default.
- Q56337591 description "наукова стаття, опублікована в червні 1998" @default.
- Q56337591 description "ലേഖനം" @default.
- Q56337591 name "Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour" @default.
- Q56337591 name "Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour" @default.
- Q56337591 type Item @default.
- Q56337591 label "Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour" @default.
- Q56337591 label "Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour" @default.
- Q56337591 prefLabel "Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour" @default.
- Q56337591 prefLabel "Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour" @default.
- Q56337591 P1433 Q56337591-2A135F4B-5D69-44C3-B209-1111479EB56A @default.
- Q56337591 P1476 Q56337591-A9F65A02-63F4-4E11-875C-4267C997C6E9 @default.
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- Q56337591 P356 S002530051232 @default.
- Q56337591 P1433 Q13553694 @default.
- Q56337591 P1476 "Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour" @default.
- Q56337591 P2093 "B. Hahn-Hägerdal" @default.
- Q56337591 P2093 "C. Åkerberg" @default.
- Q56337591 P2093 "G. Zacchi" @default.
- Q56337591 P2093 "K. Hofvendahl" @default.
- Q56337591 P2888 s002530051232 @default.
- Q56337591 P304 "682-690" @default.
- Q56337591 P31 Q13442814 @default.
- Q56337591 P356 "10.1007/S002530051232" @default.
- Q56337591 P407 Q1860 @default.
- Q56337591 P433 "6" @default.
- Q56337591 P478 "49" @default.
- Q56337591 P577 "1998-06-25T00:00:00Z" @default.
- Q56337591 P921 Q133598 @default.
- Q56337591 P921 Q15645384 @default.
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