Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products
J Bacteriol
.
1951 Nov;62(5):599-603.
doi: 10.1128/jb.62.5.599-603.1951.
Authors
J B EVANS
,
C F NIVEN Jr
PMID:
14897835
PMCID:
PMC386174
DOI:
10.1128/jb.62.5.599-603.1951
No abstract available
MeSH terms
Culture Media*
Humans
Lactobacillus*
Meat Products*
Substances
Culture Media