DEIBEL, R H <br/><br/>
Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage.  [electronic resource] 

 -  Applied microbiology  May 1961 
 - 239-43 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0003-6919 
<br/><br/><label>Standard No.: </label>10.1128/am.9.3.239-243.1961  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation<br/>Meat<br/>Meat Products<br/>Meat-Packing Industry<br/>Pediococcus--ethnology