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. 1956 Nov;4(6):360–363. doi: 10.1128/am.4.6.360-363.1956

Effect of Curing Ingredients and Procedures on the Survival and Growth of Staphylococci in and on Cured Meats¹

R V Lechowich ^1,^2,², James B Evans ^1,², C F Niven Jr ^1,²

PMCID: PMC1057238 PMID: 13395367

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Selected References

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

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