The use of acid, rose bengal and streptomycin or aureomycin for the determination of yeasts and moulds in butter

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dc.contributor.authorWeiss, Karl-Friedrichen_US
dc.date.accessioned2013-07-30T14:46:07Z
dc.date.available2013-07-30T14:46:07Z
dc.date.issued1960en_US
dc.degree.disciplineDairy Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent82 leaves :en_US
dc.identifierocm72809572en_US
dc.identifier.urihttp://hdl.handle.net/1993/21953
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe use of acid, rose bengal and streptomycin or aureomycin for the determination of yeasts and moulds in butteren_US
dc.typemaster thesisen_US
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