Effect of redox potential on Bacillus subtilis and Bacillus licheniformis in broth and in pasteurized sausage mixtures
Wolfgang Rödel, Friedrich-Karl LückeVolume:
10
Year:
1990
Language:
english
Pages:
11
DOI:
10.1016/0168-1605(90)90076-h
File:
PDF, 585 KB
english, 1990