Microbiology of meat curing. I. The occurrence and significance of a motile microorganism of the genus Lactobacillus in ham curing brines (Q24519036)
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Current Data About Microbiology of meat curing. I. The occurrence and significance of a motile microorganism of the genus Lactobacillus in ham curing brines
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(P1476) "Microbiology of meat curing. I. The occurrence and significance of a motile microorganism of the genus Lactobacillus in ham curing brines" (language: en)
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