Microbiology of Meat Curing: II. Characteristics of a Lactobacillus Occurring in Ham Curing Brines Which Synthesizes a Polysaccharide from Sucrose1
AUTOR(ES)
Deibel, R. H.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1057490Documentos Relacionados
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