A STUDY OF PROTEOSE PEPTONE ACID AGAR AS A PLATING MEDIUM FOR THE ROUTINE ENUMERATION OF BACILLUS THERMOACIDURANS (BERRY) IN TOMATO JUICE

✍ Scribed by R. B. TAYLOR

• Book ID: 108794991
• Publisher: Institute of Food Technologists
• Year: 1953
• Tongue: English
• Weight: 931 KB
• Volume: 18
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1953.tb17746.x