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...

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Pubblicato in:	J Bacteriol
Autori principali:	Goldman, Manuel, Deibel, R. H., Niven, C. F.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1963
Soggetti:	Articles
Accesso online:	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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