Microbiology of meat curing. I. The occurrence and significance of a motile microorganism of the genus Lactobacillus in ham curing brines.
D007778:Lactobacillus; D008460:Meat / Q000382:microbiology*; D012492:Salts
D012492:Salts; C017082:brine
LACTOBACILLUS; MEAT/microbiology