Microbiology of Meat Curing: I. The Occurrence and Significance of a Motile Microorganism of the Genus Lactobacillus in Ham Curing Brines

Antzeko izenburuak

• Microbiology of Meat Curing: II. Characteristics of a Lactobacillus Occurring in Ham Curing Brines Which Synthesizes a Polysaccharide from Sucrose
  nork: Deibel, R. H., et al.
  Argitaratua: (1959)
• COMPARATIVE STUDY OF GAFFKYA HOMARI, AEROCOCCUS VIRIDANS, TETRAD-FORMING COCCI FROM MEAT CURING BRINES, AND THE GENUS PEDIOCOCCUS
  nork: Deibel, R. H., et al.
  Argitaratua: (1960)
• Microbiology of Meat Curing: III. Some Microbiological and Related Technological Aspects in the Manufacture of Fermented Sausages
  nork: Deibel, R. H., et al.
  Argitaratua: (1961)
• INTERRELATIONSHIP BETWEEN TEMPERATURE AND SODIUM CHLORIDE ON GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM MEAT-CURING BRINES
  nork: Goldman, Manuel, et al.
  Argitaratua: (1963)
• Microbiology of Meat Curing: IV. A Lyophilized Pediococcus cerevisiae Starter Culture for Fermented Sausage
  nork: Deibel, R. H., et al.
  Argitaratua: (1961)