For Publishers
DiscoveryMetadataPeer reviewHostingPublishing
For Researchers
JoinPublishReviewCollect
Register
Blog
About
Search
Advanced search
My ScienceOpen
Search
For Publishers
For Researchers
Blog
About
6
views
0
references
 Top references
cited by
1
    
0 reviews
 Review
0
comments
 Comment
0
recommends
+1 Recommend
0 collections
    0
    shares
      4,535
      similar
       All similar
      • Record: found
      • Abstract: not found
      • Article: not found

      Thermal tolerance studies on the heterofermentative lactobacilli that cause greening of cured meat products.

      Author(s):
      Publication date:
      Journal: Applied microbiology
      Keywords: Lactobacillus

      Read this article at

      ScienceOpenPMC
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Related collections

          Author and article information

          Journal
          PubMed ID:: 13125340
          PMC ID:: 1056948

          Keywords: Lactobacillus
          Data availability:
          Keywords: Lactobacillus

          Comments

          Comment on this article