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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