Characteristics of lactic acid bacteria isolated from vacuum-packaged beef
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1982.tb04369.x/fullpdf
Reference22 articles.
1. The growth of Microbacterium thermosphactum on beef;Campbell;Journal of Applied Bacteriology,1979
2. A diagnostic key for identifying the lactic acid bacteria of vacuum-packed bacon;Cavett;Journal of Applied Bacteriology,1963
3. A medium for the cultivation of lactobacilli;Man;Journal of Applied Bacteriology,1960
4. The use of the API lactobacillus system for the characterization of pediococci;Dolezil;Journal of Applied Bacteriology,1977
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