INTERRELATIONSHIP BETWEEN TEMPERATURE AND SODIUM CHLORIDE ON GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM MEAT-CURING BRINES

Goldman, Manuel (American Meat Institute Foundation, Chicago, Ill.), R. H. Deibel, and C. F. Niven, Jr. Interrelationship between temperature and sodium chloride on growth of lactic acid bacteria isolated from meat-curing brines. J. Bacteriol. 85:1017–1021. 1963.—An elevation of the temperature limi...

ver descrição completa

Detalhes bibliográficos

Publicado no:	J Bacteriol
Principais autores:	Goldman, Manuel, Deibel, R. H., Niven, C. F.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1963
Assuntos:	Articles
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC278277/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/14043988/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.85.5.1017-1021.1963
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!