A study of psychrophilic, mesophilic, and halophilic bacteria in salt and meat curing solutions

Tickner, Harold Eugene.

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Kansas State University

A study of psychrophilic, mesophilic, and halophilic bacteria in salt and meat curing solutions

dc:creator Tickner, Harold Eugene.

dc:date.issued1950

Abstract

dc:description

Call number: LD2668 .T4 1950 T5

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Tickner, Harold Eugene.

Identifiers

dc:identifier.*

Handle dc:identifier.uri: http://hdl.handle.net/2097/24638
OAI identifier oai:identifier: oai:krex.k-state.edu:2097/24638

Chain of custody

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Harvested from: Kansas State University
Base URL: krex.k-state.edu/server/oai/request
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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ksu
1950

citation

Tickner, Harold Eugene.. A study of psychrophilic, mesophilic, and halophilic bacteria in salt and meat curing solutions. 1950. http://hdl.handle.net/2097/24638

A study of psychrophilic, mesophilic, and halophilic bacteria in salt and meat curing solutions

Abstract

Author and committee

Identifiers

Chain of custody

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