Technical bulletin

• Material Type: 図書
• Title: Technical bulletin
• Author/Editor: New York State Agricultural Experiment Station
• Publication, Distribution, etc.: The Station
• Place of Publication (Country Code): us
• Text Language Code: en
• Target Audience: 一般
• Related Material: The types of bacteria found in commercial cheddar cheese; https://cir.nii.ac.jp/crid/1130000793664000896; Human milk; https://cir.nii.ac.jp/crid/1130000793733195776; The use of agar slants in detecting fermentation . Rose Bengal as a general bacterial stain . A modification and new application of the gram stain; https://cir.nii.ac.jp/crid/1130000793803163008; The determination of the keeping quality of milk; https://cir.nii.ac.jp/crid/1130000793851554816; Facilities for lysimeter and out-door pot culture work at the station; https://cir.nii.ac.jp/crid/1130000793871981312; Ammonification of manure in soil; https://cir.nii.ac.jp/crid/1130000793924553856; The casein and salts of goat's milk; https://cir.nii.ac.jp/crid/1130000793986099072; Conditions causing variation in the reaction of freshly-drawn milk; https://cir.nii.ac.jp/crid/1130000794082589568; The accuracy of bacterial counts from milk samples; https://cir.nii.ac.jp/crid/1130000794256915456; The texture of ice cream; https://cir.nii.ac.jp/crid/1130000794299537536; An experiment in breeding apples; https://cir.nii.ac.jp/crid/1130000794323385728; The general characteristics of the microscopic flora of soil ; Methods best adapted to the study of the soil flora; https://cir.nii.ac.jp/crid/1130000795210540416; Acidity of gluten feeds; https://cir.nii.ac.jp/crid/1130000795427349760; Actinomycetes in soil; https://cir.nii.ac.jp/crid/1130000795510808832; The microscopic study of bacteria in cheese; https://cir.nii.ac.jp/crid/1130000795590340352; Asexual inheritance in the violet (Viola odorata); https://cir.nii.ac.jp/crid/1130000796084218496; A method for the preliminary detection of abnormal milks; https://cir.nii.ac.jp/crid/1130000796152189568; Zinc arsenite as an insecticide; https://cir.nii.ac.jp/crid/1130000796218618368; Spore-forming bacteria in soil; https://cir.nii.ac.jp/crid/1130000796706512256; Carbonic acid and carbonates in cow's milk; https://cir.nii.ac.jp/crid/1130000797174214272; A taxonomic review of currants and gooseberries; https://cir.nii.ac.jp/crid/1130000797474275712; Types of flowers and intersexes in grapes with reference to fruit development; https://cir.nii.ac.jp/crid/1130000797901151616; The use of various culture media in characterizing actinomycetes; https://cir.nii.ac.jp/crid/1130000798051416576; Factors influencing the activity of spore-forming bacteria in soil; https://cir.nii.ac.jp/crid/1130000798177252096; Influence of various non-nitrogenous compounds on the growth of certain bacteria in soils of low productivity; https://cir.nii.ac.jp/crid/1130000798322153216; An investigation of the seed of the silver maple (Acer saccharinum); https://cir.nii.ac.jp/crid/1130000798337841408; Composition of some soils from the Chautauqua County grape belt; https://cir.nii.ac.jp/crid/1130282269488719616; A microscopic study of certain changes in the microflora of soil; https://cir.nii.ac.jp/crid/1130282269606494592; Correlation between color of grape leaves at time of foliation and fruit color; https://cir.nii.ac.jp/crid/1130282269895783424; The 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); https://cir.nii.ac.jp/crid/1130282270183781760; Non-spore-forming bacteria in soil; https://cir.nii.ac.jp/crid/1130282270318440320; A statistical study of some field plat yields; https://cir.nii.ac.jp/crid/1130282271377398144; Review of the bacteriological aspects of cheese ripening; https://cir.nii.ac.jp/crid/1130282271412118144; Reaction of milk in relation to the presence of blood cells and of specific bacterial infections of the udder; https://cir.nii.ac.jp/crid/1130282271414271104; The relation between the clumps of bacteria found in market milk and the flora of dairy utensils; https://cir.nii.ac.jp/crid/1130282271745736064; The apple and pear membracids; https://cir.nii.ac.jp/crid/1130282272158318336; The influence of temperature and moisture in fumigation; https://cir.nii.ac.jp/crid/1130282272438814592; The preparation of pure casein ; A method for making electrometric titrations of milk and other solutions containing proteins ; Free lactic acid in sour milk; https://cir.nii.ac.jp/crid/1130282272447956992; The relation between bacterial counts from milk as obtained by microscopic and plate methods; https://cir.nii.ac.jp/crid/1130282272512257408; A gaseous fermentation of tomato pulp and related products; https://cir.nii.ac.jp/crid/1130282272620439936; Comparison of methods for computing daily mean temperatures : effect of discrepancies upon investigations of climatologists and biologists; https://cir.nii.ac.jp/crid/1130282272770464640; Inheritance of certain characters of grapes; https://cir.nii.ac.jp/crid/1130282272833467392; Preparation of soil profiles for exhibition and soil study; https://cir.nii.ac.jp/crid/1130282273009476096
• Related Material (URI): https://ci.nii.ac.jp/ncid/BB00947221#entity
• Data Provider (Database): 国立情報学研究所 : CiNii Research
• Original Data Provider (Database): CiNii Books; https://ci.nii.ac.jp/books
• NCID: https://ci.nii.ac.jp/ncid/BB00947221 : BB00947221

Table of Contents

The types of bacteria found in commercial cheddar cheese

Human milk

The use of agar slants in detecting fermentation . Rose Bengal as a general bacterial stain . A modification and new application of the gram stain

The determination of the keeping quality of milk

Facilities for lysimeter and out-door pot culture work at the station