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. 1954 Jan;2(1):26–29. doi: 10.1128/am.2.1.26-29.1954

Thermal Tolerance Studies on the Heterofermentative Lactobacilli That Cause Greening of Cured Meat Products¹

C F Niven Jr ¹, L G Buettner ¹, James B Evans ¹

PMCID: PMC1056948 PMID: 13125340

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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