Wikidata

(Q42127434)

English

Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose

scientific article published on May 1959

In more languages

Statements

title
Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose (English)
1 reference
stated in
Europe PubMed Central
PMC publication ID
1057490
retrieved
17 October 2017

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