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. 1961 May;9(3):239–243. doi: 10.1128/am.9.3.239-243.1961

Microbiology of Meat Curing

IV. A Lyophilized Pediococcus cerevisiae Starter Culture for Fermented Sausage1

R H Deibel ¹, G D Wilson ¹, C F Niven Jr ¹

PMCID: PMC1057713 PMID: 13721283

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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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