ISOLATION AND CULTURAL DIFFERENTIATION OF FOOD‐POISONING STAPHYLOCOCCI
1937; Wiley; Volume: 2; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1937.tb16526.x
ISSN1750-3841
AutoresGeorge H. Chapman, Clarence W. Lieb, Lillian Curcio,
Tópico(s)Culinary Culture and Tourism
ResumoJournal of Food ScienceVolume 2, Issue 4 p. 349-367 ISOLATION AND CULTURAL DIFFERENTIATION OF FOOD-POISONING STAPHYLOCOCCI GEORGE H. CHAPMAN, Clinical Research Laboratory, 604 Fifth Avenue, New York City, New YorkSearch for more papers by this authorCLARENCE W. LIEB, Clinical Research Laboratory, 604 Fifth Avenue, New York City, New YorkSearch for more papers by this authorLILLIAN G. CURCIO, Clinical Research Laboratory, 604 Fifth Avenue, New York City, New YorkSearch for more papers by this author GEORGE H. CHAPMAN, Clinical Research Laboratory, 604 Fifth Avenue, New York City, New YorkSearch for more papers by this authorCLARENCE W. LIEB, Clinical Research Laboratory, 604 Fifth Avenue, New York City, New YorkSearch for more papers by this authorLILLIAN G. CURCIO, Clinical Research Laboratory, 604 Fifth Avenue, New York City, New YorkSearch for more papers by this author First published: July 1937 https://doi.org/10.1111/j.1365-2621.1937.tb16526.xCitations: 10AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Citing Literature Volume2, Issue4July 1937Pages 349-367 RelatedInformation
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