A COMPARATIVE STUDY OF ONE-PER CENT AND FIVE-PER CENT SOLUTIONS OF 30- TO 40-MESH GELATINS FOR BACTERIOLOGICAL EXAMINATION : TECHNICAL COMMITTEE OF THE EDIBLE GELATIN MANUFACTURERS' RESEARCH SOCIETY OF AMERICA

• Book ID: 108790407
• Publisher: Institute of Food Technologists
• Year: 1943
• Tongue: English
• Weight: 357 KB
• Volume: 8
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1943.tb16578.x