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| 01953nam 2200325za 4500 |
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| 001 | 9.826562 |
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| 003 | CaOODSP |
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| 005 | 20221107144620 |
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| 007 | cr ||||||||||| |
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| 008 | 161028s1929 oncao||#o f000 0 eng d |
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| 040 | |aCaOODSP|beng |
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| 043 | |an-cn--- |
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| 086 | 1 |aA12-2/116-1929E-PDF |
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| 100 | 1 |aLochhead, A. G. |q(Allan Grant) . |
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| 245 | 10|aMicrobiological studies of honey |h[electronic resource] / |cby A. Grant. Lochhead and Doris A. Heron. |
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| 260 | |aOttawa : |bDominion of Canada Department of Agriculture : |bDivision of Bacteriology, Dominion Experimental Farms, |c1929. |
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| 300 | |a47 p. : |bill. |
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| 490 | 1 |aBulletin, New series ; |vno. 116 |
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| 500 | |aTitle from cover. |
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| 500 | |a[Historical publication digitized by the Internet Archive from the collection of Agriculture and Agri-Food Canada]. |
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| 504 | |aIncludes bibliographical references. |
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| 505 | 2 |aI. Honey fermentation and its cause -- II. Infection of honey by sugar-tolerant yeasts |
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| 520 | 0 |a"A study of fermented honey obtained from different sources has been made and in all cases yeasts have been found to be the organisms responsible for the spoilage. From the samples investigated four types of yeasts have been isolated and studied, which were found to be specially sugar tolerant types capable of developing in high concentrations of sugar which inhibit the growth of ordinary yeasts ... Factors influencing honey fermenttion are discussed in the light of the data obtained"--Summary, p. 35. |
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| 692 | 07|2gccst|aHoney |
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| 692 | 07|2gccst|aBacteriology |
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| 700 | 1 |aHeron, Doris A. |
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| 710 | 1 |aCanada.|bDepartment of Agriculture. |
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| 710 | 2 |aDominion Experimental Farms and Stations (Canada) |
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| 830 | #0|aBulletin (Canada. Department of Agriculture)|vno. 116|w(CaOODSP)9.814228 |
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| 856 | 40|ahttp://publications.gc.ca|qPDF|s3.90 MB|uhttps://publications.gc.ca/collections/collection_2016/aac-aafc/agrhist/A12-2-116-1929-eng.pdf |
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