Format

Send to

Choose Destination
See comment in PubMed Commons below
Appl Microbiol. 1959 May;7(3):138-41.

Microbiology of meat curing. II. Characteristics of a Lactobacillus occurring in ham curing brines which synthesizes a polysaccharide from sucrose.

PMID:
13650515
PMCID:
PMC1057490
[Indexed for MEDLINE]
Free PMC Article
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for PubMed Central
    Loading ...
    Support Center