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. 1956 Nov;4(6):360-3.
doi: 10.1128/am.4.6.360-363.1956.

Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats

J B EVANS, R V LECHOWICH, C F NIVEN Jr

Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats

J B EVANS et al. Appl Microbiol. 1956 Nov.
No abstract available

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References

    1. J Bacteriol. 1951 Nov;62(5):599-603 - PubMed
    1. Appl Microbiol. 1955 May;3(3):154-9 - PubMed
    1. J Bacteriol. 1940 Aug;40(2):255-69 - PubMed
    1. Am J Public Health Nations Health. 1940 Sep;30(9):1040-9 - PubMed

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