NUTRITION OF THE HETEROFERMENTATIVE LACTOBACILLI THAT CAUSE GREENING OF CURED MEAT PRODUCTS

. 1951 Nov;62(5):599–603. doi: 10.1128/jb.62.5.599-603.1951

NUTRITION OF THE HETEROFERMENTATIVE LACTOBACILLI THAT CAUSE GREENING OF CURED MEAT PRODUCTS^¹

PMCID: PMC386174 PMID: 14897835

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

MacLEOD R. A., SNELL E. E. The relation of ion antagonism to the inorganic nutrition of lactic acid bacteria. J Bacteriol. 1950 Jun;59(6):783–792. doi: 10.1128/jb.59.6.783-792.1950. [DOI] [PMC free article] [PubMed] [Google Scholar]
NIVEN C. F., Jr, CASTELLANI A. G., ALLANSON V. A study of the lactic acid bacteria that cause surface discolorations of sausages. J Bacteriol. 1949 Nov;58(5):633–641. doi: 10.1128/jb.58.5.633-641.1949. [DOI] [PMC free article] [PubMed] [Google Scholar]