13

Histochemical study on the ripening of Parmesan cheese

Year:
1964
Language:
english
File:
PDF, 1.04 MB
english, 1964
37

Isolation of butyraldehyde in the butyl alcohol fermentation

Year:
1955
Language:
english
File:
PDF, 145 KB
english, 1955
40

Intermediates of the endogenous respiration of yeast

Year:
1959
Language:
english
File:
PDF, 187 KB
english, 1959
41

Glyoxylate intermediate of the direct oxidation of acetate and glycolate byE. coli

Year:
1959
Language:
english
File:
PDF, 165 KB
english, 1959
42

A thermophilic, motile strain ofMicrobacterium

Year:
1957
Language:
english
File:
PDF, 231 KB
english, 1957