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. 1951 Nov;62(5):599-603.
doi: 10.1128/jb.62.5.599-603.1951.

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

J B EVANS, C F NIVEN Jr

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

J B EVANS et al. J Bacteriol. 1951 Nov.
No abstract available

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References

    1. J Bacteriol. 1949 Nov;58(5):633-41 - PubMed
    1. J Bacteriol. 1950 Jun;59(6):783-92 - PubMed

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