. Bacteriology and mycology of foods. Food. Structure of colonies: 1, conglomerate colony; 2, toruloid colony; 3, alveolate structure; 4, grumose m center; 5, moruloid; 6, clouded; 7, reticulate; 8, marmorated; 9, gyrose. (From Moore's Laboratory Directions for Beginners in Bacteriology, Ginn <fc Co., 1905.). Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Tanner, Fred Wilbur, 1888-1957. New York, John Wiley & Sons,
. Bacteriology and mycology of foods. Food. Structure of colonies: 1, conglomerate colony; 2, toruloid colony; 3, alveolate structure; 4, grumose m center; 5, moruloid; 6, clouded; 7, reticulate; 8, marmorated; 9, gyrose. (From Moore's Laboratory Directions for Beginners in Bacteriology, Ginn <fc Co., 1905.). Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Tanner, Fred Wilbur, 1888-1957. New York, John Wiley & Sons, Inc. ; [etc. ,etc. ]
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
