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Factors related to growth stimulation and inhibition of lactic streptococci

Creator:

Hannesson, Gudlaugur

Resource Type:

Masters Thesis
The effect of reducing microorganisms on the rate of color development in cured meat

Creator:

Kalle, Gurudutt Pandurang

Abstract:

The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors. Yeasts, bacilli, and streptococci were found to be predominately present in a cover...

Resource Type:

Masters Thesis

Full Text:

Apar Medium used by Hannesson (35). This medium was,found to be suitable for the lactics and also
Destruction of lactic acid streptococcus bacteriophage by various bactericidal agents

Creator:

Watkins, Sprague Hammond

Resource Type:

Masters Thesis
Preservation of mixed strain lactic acid starter cultures by freezing

Creator:

Parrish, Gordon Lee

Resource Type:

Masters Thesis
The germicidal properties of trichlorocyanuric acid

Creator:

Fortney, Kenneth Frederick

Resource Type:

Masters Thesis
OSC theses and dissertations : 1943-1959

Creator:

Waldron, Rodney King, 1919- and Followell, Virginia

Abstract:

A departmental and author index of 2,075 Masters Theses and Doctoral Dissertations accepted by the Graduate School, Oregon State College.

Resource Type:

Other

Full Text:

Dermatophytes. 182. Hannesson, Gudlaugur. Factors Related to Growth Stimulation and Inhi- bition of Lactic
Under the microscope: One hundred years of microbiology at Oregon State University

Creator:

Fisher, Jim

Resource Type:

Book