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A detailed study of the lactic acid bacteria constituting a commercial cheese starter

[No abstract available] / Science, Faculty of / Microbiology and Immunology, Department of / Graduate

Identiferoai:union.ndltd.org:UBC/oai:circle.library.ubc.ca:2429/38498
Date January 1935
CreatorsOkulitch, Olga
PublisherUniversity of British Columbia
Source SetsUniversity of British Columbia
LanguageEnglish
Detected LanguageEnglish
TypeText, Thesis/Dissertation
RightsFor non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.

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