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Literature DB >> 15407046

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

Abstract

Entities: Chemical

Keywords: BACTERIA; MEAT

Substances：
Lactic Acid

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

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2 in total

Authors: L B Jensen
Journal: Bacteriol Rev Date: 1944-09

Authors: C F Niven; J B Evans; J C White
Journal: J Bacteriol Date: 1945-01 Impact factor: 3.490

2 in total

14 in total

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

Authors: C W LANGSTON; C BOUMA
Journal: Appl Microbiol Date: 1960-07

Authors: C W LANGSTON; C BOUMA
Journal: Appl Microbiol Date: 1960-07

Authors: C S PEDERSON; M N ALBURY
Journal: J Bacteriol Date: 1955-12 Impact factor: 3.490

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

Authors: M A SMITH; C F NIVEN
Journal: Appl Microbiol Date: 1957-05

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

Authors: R BUTTIAUX
Journal: Antonie Van Leeuwenhoek Date: 1955 Impact factor: 2.271

Authors: R P TITTSLER; C S PEDERSON; E E SNELL; D HENDLIN; C F NIVEN
Journal: Bacteriol Rev Date: 1952-12

Authors: W C SERJAK; W H DAY; J M VAN LANEN; C S BORUFF
Journal: Appl Microbiol Date: 1954-01