Skip to content

THE INTRACELLULAR ENZYMS OF PENICILLUM AND ASPERGILLUS, WITH SPECIAL REFERENCE TO THOSE OF PENICILLIUM CAMEMBERTI by Dox, Arthur Wayland - 1910

by Dox, Arthur Wayland

No image available

THE INTRACELLULAR ENZYMS OF PENICILLUM AND ASPERGILLUS, WITH SPECIAL REFERENCE TO THOSE OF PENICILLIUM CAMEMBERTI

by Dox, Arthur Wayland

  • Used
Washington: Government Printing Office, 1910. U.S. Department of Agriculture, Bureau of Animal Industry. -- Bulletin 120. "The experiments recorded in this paper have grown out of the work in connection with European varieties of soft cheese, which has been in progress for several years at Storrs, Conn., in cooperation between the Storrs Experiment Sation and this Bureau." 70 pp. Brown paper covers. Paper covers have chipping along edges, particularly to back cover, back cover top and bottom corner is torn and missing, edges are darkened, spine ends are torn. Ex. museum stamp and identification numbers on front cover, stamp on title page. Interior pages are clean. Pamphlet in VG- condition.. Paper Cover. Very Good-. Illus. by Figures. Size: Approx. 5 3/4" x 9 1/4". U.S. Government Document.
  • Bookseller Independent bookstores US (US)
  • Illustrator Figures
  • Format/Binding
  • Book Condition Used - Very Good-
  • Publisher Government Printing Office
  • Place of Publication Washington
  • Date Published 1910
  • Keywords Department of Agriculture, Government Document
  • Size Size: Approx. 5 3/4" x 9 1/4"
Proteolytic Changes in the Ripening of Camembert Cheese
Stock Photo: Cover May Be Different

Proteolytic Changes in the Ripening of Camembert Cheese

by Dox Arthur Wayland

  • New
  • Paperback
Condition
New
Binding
Paperback
ISBN 10 / ISBN 13
9781022013544 / 1022013548
Quantity Available
10
Seller
Southport, Merseyside, United Kingdom
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
$20.58

Show Details

Description:
Paperback / softback. New.
Item Price
$20.58
Proteolytic Changes in the Ripening of Camembert Cheese
Stock Photo: Cover May Be Different

Proteolytic Changes in the Ripening of Camembert Cheese

by Wayland, Dox Arthur

  • Used
  • Good
  • Paperback
Condition
Used - Good
Binding
Paperback
ISBN 10 / ISBN 13
9781022013544 / 1022013548
Quantity Available
1
Seller
Newport Coast, California, United States
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
$42.39

Show Details

Description:
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.
Item Price
$42.39
Proteolytic Changes in the Ripening of Camembert Cheese
Stock Photo: Cover May Be Different

Proteolytic Changes in the Ripening of Camembert Cheese

by Dox Arthur Wayland

  • New
  • Hardcover
Condition
New
Binding
Hardcover
ISBN 10 / ISBN 13
9781019837733 / 101983773x
Quantity Available
10
Seller
Southport, Merseyside, United Kingdom
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
$37.18

Show Details

Description:
Hardback. New.
Item Price
$37.18
Proteolytic Changes in the Ripening of Camembert Cheese
Stock Photo: Cover May Be Different

Proteolytic Changes in the Ripening of Camembert Cheese

by Wayland, Dox Arthur

  • Used
  • Good
  • Hardcover
Condition
Used - Good
Binding
Hardcover
ISBN 10 / ISBN 13
9781019837733 / 101983773X
Quantity Available
1
Seller
Newport Coast, California, United States
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
$60.90

Show Details

Description:
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.
Item Price
$60.90