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...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	J Bacteriol
Päätekijät:	Goldman, Manuel, Deibel, R. H., Niven, C. F.
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 1963
Aiheet:	Articles
Linkit:	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
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