Document
type: Class

individual
rights: termsOfUse
date: 2026-08-25T16:37:39
publisher: Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage
type: Document
label: RDF description of Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage - http://irises.uniss.it/resource/item/56277

Academic Article
type: Class

Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage
related by: 8907973
type: Information Content Entity
type: Article
type: Generically Dependent Continuant
related by: 8907978
type: Thing
type: Academic Article
most specific type: Academic Article
type: Continuant
type: Entity
type: Document

Continuant
type: Class

Entity
type: Class

8907973
type: Entity
type: BFO_0000020
type: Authorship
type: Relationship
type: Continuant
type: Thing
relates: Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage

Generically Dependent Continuant
type: Class

Article
type: Class

8907978
type: Entity
type: BFO_0000020
type: Authorship
type: Relationship
type: Continuant
type: Thing
relates: Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage

Information Content Entity
type: Class