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The classification of some lactose-fermenting organisms isolated from cheeses, waters, and milk

✍ Scribed by Redman, T.

Book ID: 104500818
Publisher: Wiley (John Wiley & Sons)
Year: 1922
Tongue: English
Weight: 763 KB
Volume: 25
Category: Article
ISSN: 0368-3494
DOI: 10.1002/path.1700250108

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