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

Journal of bacteriology ·Vol. 58 ·No. 5 ·1949-11-00 ·Pages 633-41

NIVEN CF, CASTELLANI AG, ALLANSON V

Abstract

暂无摘要

Keywords

BACTERIA MEAT

MeSH Terms

Bacteria Lactic Acid Meat Meat Products

Chemicals

Lactic Acid

Authors & Affiliations

3 authors, click to expand affiliations / ORCID

NIVEN C F

CASTELLANI A G

ALLANSON V

References (2)

2 references, click to expand

MICROBIOLOGICAL PROBLEMS IN THE PRESERVATION OF MEATS.
Bacteriol Rev. 1944 Sep;8(3):161-88 PMID: 16350093
Oxidation of Butyric Acid by Streptococci.
J Bacteriol. 1945 Jan;49(1):105 PMID: 16560890

Article Info

Journal

Journal of bacteriology

Abbr.

J Bacteriol

ISSN

0021-9193

DOI

Published

1949-11-00

Pages

633-41

Language

English

Region

United States

NLM ID

2985120R

PMCID

PMC385680

Subset

External Links

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