J. Bact -- Table of Contents (June 1 1934, 27 [6])

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Contents: June 1934, Volume 27, Issue 6

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Table of Contents

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Articles:

The Bacteriology of Swiss Cheese: I. Growth and Activity of Bacteria During Manufacturing Processes in the Swiss Cheese Kettle
W. C. Frazier, G. P. Sanders, A. J. Boyer, and H. F. Long
J. Bacteriol. June 1934 27: 539-549;
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Dissociation of Staphylococcus aureus
Rachel E. Hoffstadt and Guy P. Youmans
J. Bacteriol. June 1934 27: 551-560;
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An Accessory Factor for Legume Nodule Bacteria: I. Sources and Activity
Franklin E. Allison and Sam R. Hoover
J. Bacteriol. June 1934 27: 561-581;
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Dissociation in Yeasts
F. W. Fabian and N. B. McCullough
J. Bacteriol. June 1934 27: 583-623;
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A New Thermophilic Actinomyces
Arthur Bernstein and Harry E. Morton
J. Bacteriol. June 1934 27: 625-628;
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To see an article, click its [Full Text] link. To review many abstracts, check the boxes to the left of the titles you want, and click the 'Get All Checked Abstract(s)' button. To see one abstract at a time, click its [Abstract] link.