A STUDY OF COMPARATIVE METHODS AND MEDIA USED IN MICROBIOLOGICAL EXAMINATION OF CREAMERY BUTTER : I. YEAST AND MOLD COUNTS

✍ Scribed by G. W. SHADWICK JR.

• Book ID: 108790096
• Publisher: Institute of Food Technologists
• Year: 1938
• Tongue: English
• Weight: 591 KB
• Volume: 3
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1938.tb17060.x