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- 資料種別
- 図書
- 著者・編者
- New York State Agricultural Experiment Station
- 出版事項
- 出版地(国名コード)
- us
- 本文の言語コード
- en
- 対象利用者
- 一般
- 関連情報
- The types of bacteria found in commercial cheddar cheeseHuman milkThe use of agar slants in detecting fermentation . Rose Bengal as a general bacterial stain . A modification and new application of the gram stainThe determination of the keeping quality of milkFacilities for lysimeter and out-door pot culture work at the stationAmmonification of manure in soilThe casein and salts of goat's milkConditions causing variation in the reaction of freshly-drawn milkThe accuracy of bacterial counts from milk samplesThe texture of ice creamAn experiment in breeding applesThe general characteristics of the microscopic flora of soil ; Methods best adapted to the study of the soil floraAcidity of gluten feedsActinomycetes in soilThe microscopic study of bacteria in cheeseAsexual inheritance in the violet (Viola odorata)A method for the preliminary detection of abnormal milksZinc arsenite as an insecticideSpore-forming bacteria in soilCarbonic acid and carbonates in cow's milkA taxonomic review of currants and gooseberriesTypes of flowers and intersexes in grapes with reference to fruit developmentThe use of various culture media in characterizing actinomycetesFactors influencing the activity of spore-forming bacteria in soilInfluence of various non-nitrogenous compounds on the growth of certain bacteria in soils of low productivityAn investigation of the seed of the silver maple (Acer saccharinum)Composition of some soils from the Chautauqua County grape beltA microscopic study of certain changes in the microflora of soilCorrelation between color of grape leaves at time of foliation and fruit colorThe cause of acidity of fresh milk of cows and a methods for the determination of aucidity . The phosphorus content of casein . The action of rennin on casein (second paper)Non-spore-forming bacteria in soilA statistical study of some field plat yieldsReview of the bacteriological aspects of cheese ripeningReaction of milk in relation to the presence of blood cells and of specific bacterial infections of the udderThe relation between the clumps of bacteria found in market milk and the flora of dairy utensilsThe apple and pear membracidsThe influence of temperature and moisture in fumigationThe preparation of pure casein ; A method for making electrometric titrations of milk and other solutions containing proteins ; Free lactic acid in sour milkThe relation between bacterial counts from milk as obtained by microscopic and plate methodsA gaseous fermentation of tomato pulp and related productsComparison of methods for computing daily mean temperatures : effect of discrepancies upon investigations of climatologists and biologistsInheritance of certain characters of grapesPreparation of soil profiles for exhibition and soil study
- 連携機関・データベース
- 国立情報学研究所 : CiNii Research