Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose (Q42127434)
scientific article published on May 1959
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Current Data About Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose
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(P304) 138-141
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(P433) 3
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(P478) 7
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(P577) Friday, May 1, 1959
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(P921) (Q134219)
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(P1433) (Q23928889)
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(P1476) "Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose" (language: en)
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(P2093) DEIBEL RH
(P1545) 1
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NIVEN CF Jr
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(P2860) (Q40333195)
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(P813) Tuesday, May 29, 2018

other details
description scientific article published on May 1959

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