Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose (Q42127434)
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scientific article published on May 1959
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose |
scientific article published on May 1959 |
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Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose (English)
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DEIBEL RH
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NIVEN CF Jr
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1 May 1959
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138-141
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Identifiers
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