(Q42062890)

15 October 2017

Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage (English)

1 reference

15 October 2017

DEIBEL RH

1

1 reference

15 October 2017

WILSON GD

series ordinal

2

1 reference

15 October 2017

NIVEN CF Jr

series ordinal

3

1 reference

15 October 2017

language of work or name

1 reference

1 May 1961

1 reference

15 October 2017

1 reference

15 October 2017

9

1 reference

15 October 2017

239-243

1 reference

15 October 2017

The genus Pediococcus

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=1057713

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

5 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=1057713

Microbiology of meat curing. III. Some microbiological and related technological aspects in the manufacture of fermented sausages

5 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=1057713

Species differentiation of oral lactobacilli from man including description of Lactobacillus salivarius nov spec and lactobacillus Cellobiosus nov spec.

5 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=1057713

5 June 2018

Identifiers

1 reference

15 October 2017

PubMed publication ID

13721283

1 reference