Literature DB >> 16560290

The Effect of the New Standard Milk Agar on the Plate Count of Dairy Products.

F E Nelson1.   

Abstract

Entities:  

Year:  1940        PMID： 16560290      PMCID： PMC374570          DOI： 10.1128/jb.39.3.263-272.1940

Source DB:  PubMed          Journal:  J Bacteriol        ISSN： 0021-9193            Impact factor:   3.490


× No keyword cloud information.
  1 in total

1.  Standard Agar Counts as Compared With Counts on Improved Agars at 32 degrees C.

Authors:  M W Yale
Journal:  Am J Public Health Nations Health       Date:  1938-02
  1 in total
  3 in total

1.  Factors which Influence the Growth of Heat-treated Bacteria: I. A Comparison of Four Agar Media.

Authors:  F E Nelson
Journal:  J Bacteriol       Date:  1943-04       Impact factor: 3.490

2.  Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses.

Authors:  Céline Delbès; Leila Ali-Mandjee; Marie-Christine Montel
Journal:  Appl Environ Microbiol       Date:  2007-01-26       Impact factor: 4.792

3.  The impact of dairy consumption on salivary inoculum.

Authors:  Christopher A Schutt; Paul Neubauer; Boris Paskhover; Li Fang-Yong; Clarence T Sasaki
Journal:  Dysphagia       Date:  2014-01-03       Impact factor: 3.438
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.