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Studies on erythromycin resistance in lactic acid bacteria from fermented food

By: Thumu, Surya Chandra RaoContributor(s): Halami, Prakash M [guide ]Material type: Text

TextLanguage: English Description: xxv, 264 p. : ill. ; 32 cmDDC classification: 664.02 THU Online resources: Click here to access online Dissertation note: Ph.D University of Mysore, Department of Studies in Biotechnology. 2014.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Thesis	Mysore University Main Library	664.02 THU (Browse shelf (Opens below))	Not for loan		T7577
Thesis	Mysore University Main Library	664.02 THU (Browse shelf (Opens below))	Not for loan		T7395

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Previous	664.001579 JAN.G Handbook of culture media for food and water microbiology /	664.001579 MAN Molecular detection of bacillus cereus and its toxins in food	664.001579 SHE Biodeterioration, culture collections and aspects of applied mycology	664.02 THU Studies on erythromycin resistance in lactic acid bacteria from fermented food	664.02 THU Studies on erythromycin resistance in lactic acid bacteria from fermented food	664.024 BIO Biotechnology in sustainable biodiversity and food security	664.024 BIO Biotechnology and food security	Next

Ph.D University of Mysore, Department of Studies in Biotechnology. 2014.

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