Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products (Q40757252)
scientific article published on November 1951
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Current Data About Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products
(P31) (Q13442814)
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(P304) 599-603
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(P433) 5
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(P478) 62
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(P577) Thursday, November 1, 1951
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(P1433) (Q478419)
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(P1476) "Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products" (language: en)
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(P2093) EVANS JB
(P1545) 1
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NIVEN CF Jr
(P1545) 2
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(P2860) (Q40755534)
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(P854) https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=386174
(P813) Sunday, September 24, 2017

(Q40754796)
(P248)
(P854) https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=386174
(P813) Sunday, September 24, 2017

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description scientific article published on November 1951

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