A study of lipid composition of Bacillus megatherium.

Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. Thesis. 1966. M.S.

Bibliographic Details
Main Author: Vidalon Macazana, Cesar Maximo
Other Authors: Phillip Issenberg.
Format: Thesis
Language:eng
Published: Massachusetts Institute of Technology 2011
Subjects:
Online Access:http://hdl.handle.net/1721.1/60732
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author Vidalon Macazana, Cesar Maximo
author2 Phillip Issenberg.
author_facet Phillip Issenberg.
Vidalon Macazana, Cesar Maximo
author_sort Vidalon Macazana, Cesar Maximo
collection MIT
description Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. Thesis. 1966. M.S.
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spelling mit-1721.1/607322022-01-20T15:45:03Z A study of lipid composition of Bacillus megatherium. Vidalon Macazana, Cesar Maximo Phillip Issenberg. Massachusetts Institute of Technology. Department of Nutrition and Food Science Nutrition and Food Science Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. Thesis. 1966. M.S. Bibliography: leaves 87-92. M.S. 2011-01-26T14:16:02Z 2011-01-26T14:16:02Z 1966 Thesis http://hdl.handle.net/1721.1/60732 25798491 eng M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission. http://dspace.mit.edu/handle/1721.1/7582 92 leaves application/pdf Massachusetts Institute of Technology
spellingShingle Nutrition and Food Science
Vidalon Macazana, Cesar Maximo
A study of lipid composition of Bacillus megatherium.
title A study of lipid composition of Bacillus megatherium.
title_full A study of lipid composition of Bacillus megatherium.
title_fullStr A study of lipid composition of Bacillus megatherium.
title_full_unstemmed A study of lipid composition of Bacillus megatherium.
title_short A study of lipid composition of Bacillus megatherium.
title_sort study of lipid composition of bacillus megatherium
topic Nutrition and Food Science
url http://hdl.handle.net/1721.1/60732
work_keys_str_mv AT vidalonmacazanacesarmaximo astudyoflipidcompositionofbacillusmegatherium
AT vidalonmacazanacesarmaximo studyoflipidcompositionofbacillusmegatherium