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IndexCat logo featuring National Institutes of Healths logo, National Library of Medicine logo, a head and shoulders view of John Shaw Billings, and a collection of books.
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  1. 41113101320
    Author(s):Stölting, B. G. J.
    Title:*Ueber die Streptokokken des normal reifenden Tilsiter K; Beitrag zur Kenntnis beweglicher Streptokokken [Kiel]
    Subject(s):Milk product Cheese: Bacteriology
    Pagination:69p.
    Place of Publication:Quakenbrück
    Date of Publication:1935
    Size:8°.
    Language:German
    Type of Resource:Dissertation
    Series/Volume/Page:Series 4/Volume 11/Page 1310
  2. 41113101310
    Author(s):Perss, H. R.
    Title:*Untersuchungen über die auf K und Quarg vorkommenden Torulahefen und ihre Bedeutung für die Käserei [Kiel]
    Subject(s):Milk product Cheese: Bacteriology
    Pagination:54p.
    Place of Publication:Stolp
    Date of Publication:1936
    Size:21cm.
    Language:German
    Type of Resource:Dissertation
    Series/Volume/Page:Series 4/Volume 11/Page 1310
  3. 41113101300
    Author(s):Hofmann, W.
    Title:*Zur Kenntnis der Bakterienund Pilzflora des Camembertkäses in verschiedenem Reifungszustand.
    Subject(s):Milk product Cheese: Bacteriology
    Pagination:52p.
    Place of Publication:Kiel
    Date of Publication:1935
    Size:8°.
    Language:German
    Type of Resource:Dissertation
    Series/Volume/Page:Series 4/Volume 11/Page 1310
  4. 41113101510
    Author(s):Krenn, E.
    Title:Bact. proteus als Fäulniserreger in Weichkäse.
    Subject(s):Milk product Cheese: Bacteriology
    Journal Title Abbreviation:Wien. tierärztl. Mschr.
    Date of Publication:1946
    Pagination:33: 475.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1310
  5. 41113101540
    Author(s):Meyer, W.
    Title:Bakteriologische und chemische Untersuchungen an normal und schlecht gereiften.
    Subject(s):Milk product Cheese: Bacteriology
    Journal Title Abbreviation:Tilsiter K. Zbl. Bakt.
    Pagination:2. Abt.
    Date of Publication:1938
    Pagination:98: 212–33.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1310
  6. 41113101190
    Author(s):Hostettler, H.
    Künzle, L.
    Title:Beiträge zur Methodik der Käseanalyse; die Verwendung von Pergamentpapierbechern an Stelle der Glasbecher zur acidbutyrometrischen Fettgehaltsbestimmung nach Gerber-van Gulik.
    Subject(s):Milk product Cheese: Analysis
    Journal Title Abbreviation:Mitt. Lebensmitteluntersuch.
    Place of Publication:Bern.
    Date of Publication:1947
    Pagination:38: 28–33.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1310
  7. 41113101350
    Author(s):van Beynum, J.
    Pette, J. W.
    Title:Der Nachweis gasbildender Bakterien im K.
    Subject(s):Milk product Cheese: Bacteriology
    Journal Title Abbreviation:Milchwirtsch. Zbl.
    Date of Publication:1943
    Pagination:72: 81.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1310
  8. 41113101500
    Author(s):Kästli, P.
    Title:Die Lebensfähigkeit von Mycobacterium tuberculosis in schweizerischen Käsesorten.
    Subject(s):Milk product Cheese: Bacteriology
    Journal Title Abbreviation:Schweiz. Zschr. Path. Bakt.
    Date of Publication:1948
    Pagination:11: 408–13.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1310
  9. 41113101200
    Title:Internationale Abkommen zur Vereinheitlichung der Methoden für die Entnahme von Proben und die Untersuchung von K.
    Subject(s):Milk product Cheese: Analysis
    Journal Title Abbreviation:Reichsgesundhbl.
    Date of Publication:1938
    Pagination:13: 17–9.
    Language:German
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1310
  10. 41113101010
    Author(s):Schloemer, A.
    Title:Käse.
    Subject(s):Milk product Cheese [ Abbrev.: C for cheese; F for fromage; K for Käse; Q for queijo ]
    Pagination:p.580–624.
    Place of Publication:Berl.
    Date of Publication:1942
    Size:25½cm.
    In Note:In: Handb. Lebensmittelchem.Berl.19429:
    Language:German
    Type of Resource:Monograph
    Series/Volume/Page:Series 4/Volume 11/Page 1310
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