Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage.

DEIBEL, R H

Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage. [electronic resource] - Applied microbiology May 1961 - 239-43 p. digital

Publication Type: Journal Article

0003-6919

10.1128/am.9.3.239-243.1961 doi


Fermentation
Meat
Meat Products
Meat-Packing Industry
Pediococcus--ethnology