A study of psychrophilic, mesophilic, and halophilic bacteria in salt and meat curing solutions
| dc.contributor.author | Tickner, Harold Eugene. | en_US |
| dc.date.accessioned | 2015-12-31T20:43:40Z | |
| dc.date.available | 2015-12-31T20:43:40Z | |
| dc.date.issued | 1950 | en_US |
| dc.date.published | 1950 | en_US |
| dc.description | Call number: LD2668 .T4 1950 T5 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/24638 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Psychrophilic bacteria. | en_US |
| dc.subject.LCSH | Halobacterium. | en_US |
| dc.title | A study of psychrophilic, mesophilic, and halophilic bacteria in salt and meat curing solutions | en_US |
| dc.type | Text | en_US |
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