THE MORPHOLOGY AND PHYSIOLOGY OF TWO LACTOSE‐FERMENTING YEASTS AND CHEMICAL CHANGES DURING THE RIPENING OF CHEESE FROM MILK CONTAINING THEM

This publication has 2 references indexed in Scilit:

• The titration of amino- and carboxyl-groups in amino-acids, polypeptides, etc. Parts I—III.—Investigations with aqueous solutions
  Proceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1923
• Micro-organisms and fermentation
  Published by Biodiversity Heritage Library ,1911