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- Q91237623 description "article scientifique publié en 2018" @default.
- Q91237623 description "artículu científicu espublizáu en marzu de 2018" @default.
- Q91237623 description "im März 2018 veröffentlichter wissenschaftlicher Artikel" @default.
- Q91237623 description "scientific article published on 07 March 2018" @default.
- Q91237623 description "wetenschappelijk artikel" @default.
- Q91237623 description "наукова стаття, опублікована 7 березня 2018" @default.
- Q91237623 name "Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231]" @default.
- Q91237623 name "Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231]" @default.
- Q91237623 type Item @default.
- Q91237623 label "Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231]" @default.
- Q91237623 label "Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231]" @default.
- Q91237623 prefLabel "Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231]" @default.
- Q91237623 prefLabel "Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231]" @default.
- Q91237623 P1433 Q91237623-7868938F-EF87-4FF4-9FFA-A7D7CFB619FF @default.
- Q91237623 P1476 Q91237623-83AE3CD1-F431-4FA0-8E5C-96852349AF80 @default.
- Q91237623 P2093 Q91237623-63AC5CE1-7D2F-4D25-9E57-F954D2EDDEF8 @default.
- Q91237623 P2093 Q91237623-677E4D2F-23E5-400D-98FE-C41EC2D2319A @default.
- Q91237623 P2093 Q91237623-97781C53-FB57-4E29-B1E1-77C5630E36F0 @default.
- Q91237623 P2093 Q91237623-E68A4A99-3D06-4838-95CC-C1B2AA1B6FD9 @default.
- Q91237623 P304 Q91237623-4D1746D8-8ACB-4E63-97CA-BC23E420E442 @default.
- Q91237623 P31 Q91237623-0D712AF2-3472-43D6-A513-E7CCE0FD6A4D @default.
- Q91237623 P31 Q91237623-7A7F30E8-DE6B-4200-A702-DA2AA3C2B8F4 @default.
- Q91237623 P356 Q91237623-C5390C51-59C5-40A5-AC24-E2F8627288F2 @default.
- Q91237623 P478 Q91237623-A46429DD-C76E-4BEB-9DCA-5D1ED431063A @default.
- Q91237623 P577 Q91237623-70E07C6C-237C-44DB-909C-FFE0A2E139F7 @default.
- Q91237623 P698 Q91237623-7D0BAC69-64F7-429E-86FF-28A5077A143D @default.
- Q91237623 P356 J.FM.2018.02.012 @default.
- Q91237623 P698 30166190 @default.
- Q91237623 P1433 Q15762223 @default.
- Q91237623 P1476 "Corrigendum to "Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese" [Food Microbiol. 69 (2018) 219-231]" @default.
- Q91237623 P2093 "C D Hickey" @default.
- Q91237623 P2093 "J J Sheehan" @default.
- Q91237623 P2093 "M G Wilkinson" @default.
- Q91237623 P2093 "V Fallico" @default.
- Q91237623 P304 "575" @default.
- Q91237623 P31 Q13442814 @default.
- Q91237623 P31 Q1348305 @default.
- Q91237623 P356 "10.1016/J.FM.2018.02.012" @default.
- Q91237623 P478 "76" @default.
- Q91237623 P577 "2018-03-07T00:00:00Z" @default.
- Q91237623 P698 "30166190" @default.