Wikidata

(Q40757252)

English

Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products

scientific article published on November 1951

In more languages

Statements

title
Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products (English)
1 reference
stated in
Europe PubMed Central
PMCID
386174
retrieved
23 September 2017
author name string
EVANS JB
series ordinal
1
1 reference
stated in
Europe PubMed Central
PMCID
386174
retrieved
23 September 2017
NIVEN CF Jr
series ordinal
2
1 reference
stated in
Europe PubMed Central
PMCID
386174
retrieved
23 September 2017
publication date
1 November 1951
1 reference
stated in
Europe PubMed Central
PMCID
386174
retrieved
23 September 2017
volume
62
1 reference
stated in
Europe PubMed Central
PMCID
386174
retrieved
23 September 2017
page(s)
599-603
1 reference
stated in
Europe PubMed Central
PMCID
386174
retrieved
23 September 2017
issue
5
1 reference
stated in
Europe PubMed Central
PMCID
386174
retrieved
23 September 2017

Identifiers

 
edit
    edit
      edit
        edit
          edit
            edit
              edit
                edit
                  edit
                    Retrieved from "https://www.wikidata.org/w/index.php?title=Q40757252&oldid=1506100739"