A numerical taxonomic study of lactic acid bacteria from vacuum-packed beef, pork, lamb and bacon
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1984.tb04693.x/fullpdf
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2. Spoilage of vacuum packaged sliced processed meal during refrigerated storage;Allen;Food Research,1960
3. The colon-metric determination of lactic acid in biological materials;Barker;Journal of Biological Chemistry,1941
4. The relationship between Lactobacillus mali from cider and Lactobacillus yamanashienis from wine;Carr;Journal of Applied Bacteriology,1977
5. A diagnostic key for identifying the lactic acid bacteria of vacuum packed bacon;Cavett;Journal of Applied Bacteriology,1963
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