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. 1954 Jan;2(1):26-9.
doi: 10.1128/am.2.1.26-29.1954.

Thermal tolerance studies on the heterofermentative lactobacilli that cause greening of cured meat products

C F NIVEN Jr, L G BUETTNER, J B EVANS

Thermal tolerance studies on the heterofermentative lactobacilli that cause greening of cured meat products

C F NIVEN Jr et al. Appl Microbiol. 1954 Jan.
No abstract available

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References

    1. J Gen Microbiol. 1953 Feb;8(1):27-37 - PubMed
    1. Nature. 1953 Mar 28;171(4352):541-6 - PubMed
    1. J Bacteriol. 1951 Nov;62(5):599-603 - PubMed
    1. J Bacteriol. 1949 Nov;58(5):633-41 - PubMed
    1. J Bacteriol. 1937 Aug;34(2):179-89 - PubMed

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