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. 1958 Sep;6(5):323-7.
doi: 10.1128/am.6.5.323-327.1958.

Microbiology of meat curing. I. The occurrence and significance of a motile microorganism of the genus Lactobacillus in ham curing brines

R H DEIBEL, C F NIVEN Jr

Microbiology of meat curing. I. The occurrence and significance of a motile microorganism of the genus Lactobacillus in ham curing brines

R H DEIBEL et al. Appl Microbiol. 1958 Sep.
No abstract available

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References

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    1. Nature. 1956 Sep 29;178(4535):700 - PubMed

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