Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference30 articles.
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3. The classification of lactobacilli by means of physiological tests;Briggs;J. Gen. Microbiol.,1953
4. A diagnostic key for identifying the lactic acid bacteria of vacuum packed bacon;Cavett;J. Appl. Bacteriol.,1963
5. Proposal of neotype strains for Leuconostoc mesenteroides (Tsenkovskii) van Tieghem, Leuconostoc dextranicum (Beijerinck) Hucker and Pederson, and Leuconostoc cremoris (Knudsen and Sørensen) Garvie;Garvie;Int. J. Syst. Bacteriol.,1979
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