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940527s gr gr 00010 eng d |
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|a QR65
|b .C64 1995
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| 082 |
0 |
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|2 20
|a 576/.028
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| 100 |
1 |
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|a Collins, C. H.
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| 245 |
1 |
0 |
|a Collins and Lyneʹs microbiological methods /
|c C.H. Collins, Patricia M. Lyne, J.M. Grange
|
| 250 |
|
|
|a 7th ed.
|
| 260 |
|
|
|a Oxford ;
|
| 260 |
|
|
|a Boston :
|b Butterworth-Heinemann ,
|c c1995 .
|
| 300 |
|
|
|a ix, 493 p. :
|b ill. ;
|c 25 cm.
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 505 |
1 |
|
|a Safety in microbiology
|
| 505 |
1 |
|
|a Quality assurance
|
| 505 |
1 |
|
|a Laboratory equipment
|
| 505 |
1 |
|
|a Sterilization, disinfection and the treatment of infected material
|
| 505 |
1 |
|
|a Culture media
|
| 505 |
1 |
|
|a Cultural methods
|
| 505 |
1 |
|
|a Identification methods
|
| 505 |
1 |
|
|a Automated methods
|
| 505 |
1 |
|
|a Mycological methods
|
| 505 |
1 |
|
|a Counting methods
|
| 505 |
1 |
|
|a Clinical material
|
| 505 |
1 |
|
|a Antimicrobial susceptibility tests
|
| 505 |
1 |
|
|a Food poisoning and food-borne disease
|
| 505 |
1 |
|
|a Food microbiology: general principles
|
| 505 |
1 |
|
|a Meat and poultry
|
| 505 |
1 |
|
|a Fresh, preserved and extended shelf-life foods
|
| 505 |
1 |
|
|a Fresh fish, shellfish and crustaceans
|
| 505 |
1 |
|
|a Milk, dairy produce, eggs and ice-cream
|
| 505 |
1 |
|
|a Environmental microbiology
|
| 505 |
1 |
|
|a Water microbiology
|
| 505 |
1 |
|
|a Key to common aerobic non-sporing gram-negative bacilli
|
| 505 |
1 |
|
|a Pseudomonas
|
| 505 |
1 |
|
|a Acinetobacter, alcaligenes, flavobacterium, chromobacterium, janthinobacterium and acetic acid bacteria
|
| 505 |
1 |
|
|a Vibrio, plesiomonas, shewanella and aeromonas
|
| 505 |
1 |
|
|a Key to the enterbacteria
|
| 505 |
1 |
|
|a Escherichia, citrobacter, klebsiella and enterobacter
|
| 505 |
1 |
|
|a Edwardsiella, erwinia, hafnia and serratia
|
| 505 |
1 |
|
|a Salmonella and shigella
|
| 505 |
1 |
|
|a Proteus, providencia and morganella
|
| 505 |
1 |
|
|a Key to miscellaneous aerobic non-sporing gram-negative bacilli of medical importance
|
| 505 |
1 |
|
|a Brucella, bordetella and moraxella
|
| 505 |
1 |
|
|a Haemophilus, gardnerella and streptobacillus
|
| 505 |
1 |
|
|a Campylobacter and helicobacter
|
| 505 |
1 |
|
|a Actinobacillus, pasteurella, yersinia, cardiobacterium and francisella
|
| 505 |
1 |
|
|a Legionella, bartonella and mobiluncus
|
| 505 |
1 |
|
|a Staphylococcus and micrococcus
|
| 505 |
1 |
|
|a Streptococcus, enterococcus, lactococcus, aerococcus, leuconostoc and pediococcus
|
| 505 |
1 |
|
|a Lactobacillus and erysipelothrix
|
| 505 |
1 |
|
|a Corynebacteria
|
| 505 |
1 |
|
|a Listeria, kurthia and brochothrix
|
| 505 |
1 |
|
|a Neisseria and branhamella
|
| 505 |
1 |
|
|a Bacillus
|
| 505 |
1 |
|
|a Gram-negative anaerobic bacillia and cocci
|
| 505 |
1 |
|
|a Clostridium
|
| 505 |
1 |
|
|a Mycobacterium
|
| 505 |
1 |
|
|a Nocardia, actinomadura, streptomyces and rhodococcus
|
| 505 |
1 |
|
|a Actinomyces, propionibacterium and bifidobacterium
|
| 505 |
1 |
|
|a Spirochaetes
|
| 505 |
1 |
|
|a Mycoplasms
|
| 505 |
1 |
|
|a Yeasts
|
| 505 |
1 |
|
|a Common moulds
|
| 505 |
1 |
|
|a Pathogenic moulds .
|
| 650 |
1 |
0 |
|a Microbiology
|x Laboratory manuals
|
| 650 |
1 |
0 |
|a Microbiology
|x Technique
|
| 700 |
1 |
|
|a Grange, John M.
|
| 700 |
1 |
|
|a Lyne, Patricia M.
|
| 952 |
|
|
|a GR-AtTEI
|b 59cc82586c5ad13446fddc2c
|c 998a
|d 945l
|e -
|t 1
|x m
|z Books
|
