EFFECT OF DURATION OF HEATING, L-ALANINE AND SPORE CONCENTRATION ON THE OXIDATION OF GLUCOSE BY SPORES OF BACILLUS-CEREUS VAR TERMINALIS

被引：17
作者：
MURTY, GGK
HALVORSON, HO
机构：
来源：
JOURNAL OF BACTERIOLOGY | 1957年 / 73卷 / 02期
关键词：
D O I：
10.1128/JB.73.2.235-240.1957
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
引用
收藏
页码：235 / 240
页数：6
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