FLAVOUR OF BEEF AND WHALE MEAT.
Explore the source record for details and available documents.
Animals↗
Biomedical subjects
W L SULZBACHER
Publications and source records attributed to W L SULZBACHER.
Production of flavor in cured meat by a bacterium.
Explore the source record for details and available documents.
Bacteria↗
Microbacterium thermosphactum, spec: nov.; a nonheat resistant bacterium from fresh pork sausage.
Explore the source record for details and available documents.
Actinomycetales↗
Micrococcus cryophilus, spec. nov.; a large coccus especially suitable for cytologic study.
Explore the source record for details and available documents.
Bacteria↗