| 000 | 00945 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250514115500.0 | ||
| 264 | 0 | _c19981101 | |
| 008 | 199811s 0 0 eng d | ||
| 022 | _a0003-6919 | ||
| 024 | 7 |
_a10.1128/am.9.3.239-243.1961 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDEIBEL, R H | |
| 245 | 0 | 0 |
_aMicrobiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage. _h[electronic resource] |
| 260 |
_bApplied microbiology _cMay 1961 |
||
| 300 |
_a239-43 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 | _aMeat |
| 650 | 0 | 4 | _aMeat Products |
| 650 | 0 | 4 | _aMeat-Packing Industry |
| 650 | 0 | 4 |
_aPediococcus _xethnology |
| 700 | 1 | _aWILSON, G D | |
| 700 | 1 | _aNIVEN, C F | |
| 773 | 0 |
_tApplied microbiology _gvol. 9 _gp. 239-43 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1128/am.9.3.239-243.1961 _zAvailable from publisher's website |
| 999 |
_c13487814 _d13487814 |
||