A study of the lactic acid bacteria that cause surface discolorations of sausages.

A study of the lactic acid bacteria that cause surface discolorations of sausages.

Item
http://www.wikidata.org/entity/Q40754796
A study of the microorganisms from grass silage. I. The cocciInternal bacterial taints (bone taint or souring) of cured pork legs.Product labeling of glucose-1-C14 fermentation by homofermentative and heterofermentative lactic acid bacteria.Symposium on the lactic acid bacteria.Lactobacillus viridescens nov. spec., a heterofermentative species that produces a green discoloration of cured meat pigments.Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat productsVariation among the heterofermentative lactic acid bacteria.Acrolein production by bacteria found in distillery grain mashes.The occurrence of Leuconostoc mesenteroides in potato tubers and garlic cloves.Thermal tolerance studies on the heterofermentative lactobacilli that cause greening of cured meat products.A study of the microorganisms from grass silage. II. The lactobacilli.Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose
P2860

A study of the lactic acid bacteria that cause surface discolorations of sausages.

Item
http://www.wikidata.org/entity/Q40754796
description
1949 nî lūn-bûn
@nan
1949年の論文
@ja
1949年論文
@yue
1949年論文
@zh-hant
1949年論文
@zh-hk
1949年論文
@zh-mo
1949年論文
@zh-tw
1949年论文
@wuu
1949年论文
@zh
1949年论文
@zh-cn
name
A study of the lactic acid bacteria that cause surface discolorations of sausages.
@en
type
label
A study of the lactic acid bacteria that cause surface discolorations of sausages.
@en
prefLabel
A study of the lactic acid bacteria that cause surface discolorations of sausages.
@en
P1433
P1476
P2093
P2860
P304
P31
P433
P478
P577
P698
P932
P1433
P1476
A study of the lactic acid bacteria that cause surface discolorations of sausages
@en
P2093
P2860
P304
P31
P433
P478
P577
P698
P932