bibliographic resource 1855595 [br/1855595]
https://w3id.org/oc/corpus/br/1855595

is a

• document
• article

title

• Irish kefir-like grains: their structure, microbial composition and fermentation kinetics

publication date

• 1996-01-01

contributor

• https://w3id.org/oc/corpus/ar/6579301
• https://w3id.org/oc/corpus/ar/6579302
• https://w3id.org/oc/corpus/ar/6579303
• https://w3id.org/oc/corpus/ar/6579304
• https://w3id.org/oc/corpus/ar/6579305
• https://w3id.org/oc/corpus/ar/6579306
• https://w3id.org/oc/corpus/ar/6579307
• https://w3id.org/oc/corpus/ar/6579308

format

• https://w3id.org/oc/corpus/re/943108

identifier

• https://w3id.org/oc/corpus/id/3387263
• https://w3id.org/oc/corpus/id/3387264

part of

• https://w3id.org/oc/corpus/br/1855596