Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain langauage summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174, Applied and Environmental Microbiology, August 2004, ASM Journals, DOI: 10.1128/aem.70.8.4807-4813.2004.
You can read the full text:

Read

Contributors

The following have contributed to this page