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- W2076824632 abstract "Journal of Food ScienceVolume 3, Issue 1-2 p. 189-197 MICROBIOLOGY IN RELATION TO FOOD PRESERVATION SAMUEL C. PRESCOTT, SAMUEL C. PRESCOTT Department of Biology and Public Health, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorFEED W. TANNER, FEED W. TANNER Department of Bacteriology, University of Illinois, Urbana, IllinoisSearch for more papers by this author SAMUEL C. PRESCOTT, SAMUEL C. PRESCOTT Department of Biology and Public Health, Massachusetts Institute of Technology, Cambridge, MassachusettsSearch for more papers by this authorFEED W. TANNER, FEED W. TANNER Department of Bacteriology, University of Illinois, Urbana, IllinoisSearch for more papers by this author First published: January 1938 https://doi.org/10.1111/j.1365-2621.1938.tb17052.xCitations: 14AboutPDF 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 onFacebookTwitterLinked InRedditWechat Citing Literature Volume3, Issue1-2January 1938Pages 189-197 RelatedInformation" @default.
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