Cheese-ripening studies: The nitrogen requirement of the lactic acid bacteria.
| Autor: | Sadler W; The University of British Columbia, Vancouver, Canada., Eagles BA, Pendray G |
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| Jazyk: | angličtina |
| Zdroj: | The Biochemical journal [Biochem J] 1932; Vol. 26 (5), pp. 1532-5. |
| DOI: | 10.1042/bj0261532 |
| Databáze: | MEDLINE |
| Externí odkaz: |
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