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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Dades bibliogràfiques

Publicat a:	J Bacteriol
Autors principals:	Goldman, Manuel, Deibel, R. H., Niven, C. F.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 1963
Matèries:	Articles
Accés en línia:	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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