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Literature DB >> 14897835

Nutrition of the heterofermentative Lactobacilli that cause greening of cured meat products.

Abstract

Keywords: CULTURE MEDIA; LACTOBACILLUS

Substances：
Culture Media

Source DB: PubMed Journal: J Bacteriol ISSN： 0021-9193 Impact factor: 3.490

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2 in total

Authors: R A MacLEOD; E E SNELL
Journal: J Bacteriol Date: 1950-06 Impact factor: 3.490

Authors: C F NIVEN; A G CASTELLANI; V ALLANSON
Journal: J Bacteriol Date: 1949-11 Impact factor: 3.490

2 in total

39 in total

Authors: R H DEIBEL; C F NIVEN; G D WILSON
Journal: Appl Microbiol Date: 1961-03

Authors: R H DEIBEL; G D WILSON; C F NIVEN
Journal: Appl Microbiol Date: 1961-05

Authors: R H DEIBEL; C F NIVEN
Journal: Appl Microbiol Date: 1959-05

Authors: R H DEIBEL; J B EVANS
Journal: J Bacteriol Date: 1960-03 Impact factor: 3.490

Authors: W R MARTIN; C F NIVEN
Journal: J Bacteriol Date: 1960-02 Impact factor: 3.490

Authors: L HANKIN; S SQUIRES
Journal: Appl Microbiol Date: 1960-07

Authors: M GIBBS; J T SOKATCH; I C GUNSALUS
Journal: J Bacteriol Date: 1955-11 Impact factor: 3.490

Authors: C F NIVEN; J B EVANS
Journal: J Bacteriol Date: 1957-06 Impact factor: 3.490

Authors: R H DEIBEL; C F NIVEN
Journal: Appl Microbiol Date: 1958-09

Authors: T B PLATT; E M FOSTER
Journal: J Bacteriol Date: 1958-04 Impact factor: 3.490