The changes produced in meat extracts by the bacterium Staphylococcus aureus. Application of the alcohol titration methods to investigation of the changes produced in meat extract media by bacteria, especially Staphylococcus aureus,

The changes produced in meat extracts by the bacterium Staphylococcus aureus. Application of the alcohol titration methods to investigation of the changes produced in meat extract media by bacteria, especially Staphylococcus aureus,

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Bibliographic Details
Author / Creator:	Foreman, F. W.
Imprint:	London, 1928.
Description:	iii, 97 p. illus.
Language:	English
Series:	Great Britain. Dept. of Scientific and Industrial Research. Food Investigation Board. Special report ; no. 31 Great Britain. Food Investigation Board. Special report no. 31.
Subject:	Meat -- Microbiology. Bacteria. Meat extract. Staphylococcus aureus.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/2536778

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Other authors / contributors:	Graham-Smith, George Stuart.

Mansueto

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Call Number:	HD9000.7.G7A2 no.31
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