Dar

Recherche avancée

A comparison of beef and yeast extracts of known origin.

Auteur(s): Cook, Frank Cummings.
Date de publication: 1910.
Éditeur(s): Govt. print. off.]
Contributeur(s): Biodiversity Heritage Library
Collection(s): Biodiversity Heritage Library
Catégorie: Others
Le sujet(s): Yeast. , Meat extract.
mots-clés: Meat extract. Yeast.

Enregistrer dans une liste

Livres associés

Micro-organisms and fermentation

Henrici''s molds, yeasts, and actinomycetes : a handbook for students of bacteriology

The fermenting power of pure yeasts and some associated fungi ...

The fermentation organisms of California grapes

Autres communiqués de l'auteur

Meat extracts and similar preparations including studies of the methods of analysis employed.

Auteur(s): Bigelow, Willard Dell , Cook, Frank Cummings.

Alimenté par
Bibliotheca Alexandrina