Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Fred W. Tanner"'
Autor:
Samuel C. Beesch, Fred W. Tanner
Publikováno v:
Advances in Enzymology and Related Areas of Molecular Biology, Volume 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b007393c1dba8930bd69f2470266750
https://doi.org/10.1002/9780470122655.ch12
https://doi.org/10.1002/9780470122655.ch12
Autor:
Fred W. Tanner, Morris T. Jones
Publikováno v:
Journal of Food Science. 10:238-245
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0a8fcbec4c4680490d169ec74fdb3ab
https://doi.org/10.1111/j.1365-2621.1945.tb16164.x
https://doi.org/10.1111/j.1365-2621.1945.tb16164.x
Autor:
F. M. Clark, Fred W. Tanner
Publikováno v:
Journal of Food Science. 2:27-39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20b70ce7acc5b17e9ddf42944ba8ab69
https://doi.org/10.1111/j.1365-2621.1937.tb16493.x
https://doi.org/10.1111/j.1365-2621.1937.tb16493.x
Autor:
Lethe E. Morrison, Fred W. Tanner
Publikováno v:
Studies on thermophilic bacteria.
1. Eighty-nine strains of bacteria, studied according to the index number as expressed on the descriptive chart of the Society of American Bacteriologists, fell into twelve classes. All of these separations are based upon unessential characteristics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecd248a78080f7adc69a11a86425f516
https://doi.org/10.1086/333297
https://doi.org/10.1086/333297
Autor:
Fred W. Tanner, Arthur H. Webb
Publikováno v:
Journal of Food Science. 10:273-282
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32bf90dcbe042f78b3650a971788b663
https://doi.org/10.1111/j.1365-2621.1945.tb16168.x
https://doi.org/10.1111/j.1365-2621.1945.tb16168.x
Publikováno v:
Journal of the American Chemical Society. 82:5934-5937
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d63056a7c8feac206a19cd553e7f5988
https://doi.org/10.1021/ja01507a034
https://doi.org/10.1021/ja01507a034
Autor:
Fred W. Tanner
Publikováno v:
Journal of Milk and Food Technology. 2:4-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5ea2452600ba8f440ee9faa17a1f20f
https://doi.org/10.4315/0022-2747-2.1.4
https://doi.org/10.4315/0022-2747-2.1.4
Publikováno v:
Journal of Food Science. 10:227-237
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c871719c9af9b7ac33dbb93d03bcb595
https://doi.org/10.1111/j.1365-2621.1945.tb16163.x
https://doi.org/10.1111/j.1365-2621.1945.tb16163.x
Autor:
Mary F. Windsor, Fred W. Tanner
Publikováno v:
Journal of Dairy Science. 12:202-210
Summary Of the 23 cultures of Escherichia coli ( Bacterium coli ) studied only one was found repeatedly to withstand heating in sealed tubes for 30 minutes at 62.8°C, the temperature of experiment. This one strain was found to survive only 21 and 30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c0469e2b77e949e693a716c3903a3b9
https://doi.org/10.3168/jds.s0022-0302(29)93571-2
https://doi.org/10.3168/jds.s0022-0302(29)93571-2
Autor:
Fred W. Tanner, V. M. Michael
Publikováno v:
Journal of Food Science. 1:99-112
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::703caa468f8b3b4f29976a3ba614bfb8
https://doi.org/10.1111/j.1365-2621.1936.tb17773.x
https://doi.org/10.1111/j.1365-2621.1936.tb17773.x