Thermal Tolerance Studies on the Heterofermentative Lactobacilli That Cause Greening of Cured Meat Products1
- 1 January 1954
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 2 (1) , 26-29
- https://doi.org/10.1128/aem.2.1.26-29.1954
Abstract
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