34 results on '"Giolitti G"'
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2. Lipolytic Micrococci in Pork Fat.
3. A Medium for the Isolation of Staphylococci from Foodstuffs.
4. Untersuchung über die Lipide von Dauerwürsten
5. Amino Acid Composition of Granules and Spots in Grana Padano Cheeses
6. A Method for Isolating Streptomyces
7. A Medium for the Isolation of Staphylococci from Foodstuffs
8. An Antibiotic with Fungicidal and Insecticidal Activity produced by Streptomyces
9. Microbiology and Chemical Changes in Raw Hams of Italian Type
10. Some Observations on the Cytochemistry of Streptomyces
11. Lipolytic Micrococci in Pork Fat
12. An Antibiotic Complex derived from a Streptomyces and active against Gram-positive Bacteria.
13. Effect of some environmental pollutants on the behaviour of motility of Dugesia gonocephala S.L. Note I.
14. Theories of preformation of encasement, etc. and cellular differentiation.
15. Symposium on microbial changes in foods. Microbiology and chemical changes in raw hams of Italian type.
16. Experimental research on catalase in microorganisms; experimental variations of the catalase content in Serratia marcescens Bizio.
17. [Fungicidal effect of flavensomycin, a new antibiotic from Streptomyces].
18. [HYGIENIC ASPECTS OF PRE-PACKAGED FOODS].
19. Biological transformations in cured food products.
20. [Method for the microscopic study of Actinomycetes].
21. LIPOLYTIC BACTERIA IN SEA FISHES.
22. [Catalase activity & production of neomycin in Streptomyces fradiae].
23. [Some observations on hemolysis produced by ultrasounds].
24. [Antibiotics in the preservation of food].
25. [Studies of the behavior of amino acids in Bacillus subtilis grown in media containing large quantities of sodium chloride. I. Total amino acids].
26. [Research on the behavior of the amino acids in Bacillus subtilis grown in a medium containing high concentrations of sodium chloride. II. Free amino acids].
27. [Presence and analysis of water-soluble lipoprotein fractions in sausages during maturation].
28. A method for the microscopical study of actinomycetes.
29. Distribution of antibiotic-producing streptomycetes in Italian soils.
30. [Microbiology and biochemical changes in raw ham during seasoning].
31. [Research on the action of micrococci during seasoning of preserved meat].
32. [Antimitotic activity of antifungal antibiotics].
33. [Research on an antibiotic belonging to the grisein group, produced by a Streptomyces].
34. [Present knowledge of virulence factors of Bacillus anthracis and Erysipelothrix rhusiopathiae].
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