Caracteristiques biochimiques des lactobacilles carnes isoles de viandes sous vide.
1983
Montel M.C.
Bibliographic information
Viandes et Produits Carnes (France). Spec.no.
ISSN
0241-0389
Language
French
Note
5 ref.
Translated Title
English.
[Biochemical characteristics of meat lactobacillae isolated in vacuum-packed meat]. [French]
Type
Journal Article; Conference
Conference
2. Reunion des Chercheurs en Viande. Paris (France). 3-4 Mar 1983.
Corporate Author
Institut National de la Recherche Agronomique, Ceyrat (France). Centre de Theix, Station de Recherches sur la Viande
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wolters Kluwer
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
