Microbiology of Meat Curing: I. The Occurrence and Significance of a Motile Microorganism of the Genus Lactobacillus in Ham Curing Brines
AUTOR(ES)
Deibel, R. H.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1057423Documentos Relacionados
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