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Ueber die Abtödtung der Tuberkelbacillen in 60° C. warmer Milch

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Literatur-Verzeichniss

  1. W. Hesse, Ueber das Verhalten pathogener Mikroorganismen in pasteurisirter Milch.Diese Zeitschrift. 1900. Bd. XXXIV.

  2. Theobald Smith, The thermal death-point of tubercle bacilli in milk and some other fluids.The journal of experimental medicine. 1899. Vol. IV. Nr. 2.

  3. Levy und Bruns, Ueber die Abtödtung der Tuberkelbacillen in der Milch durch einwirkung von Temperaturen unter 100° C.Hygien. Rundschau. XI. Jahrg. Nr. 14.

  4. A. a. O. Levy und Bruns, Ueber die Abtötung der Tuberkelbacillen in der Milch durch Einwirkung von Temperaturen unter 100° C.Hygien. Rudschau. XI. Jahrg. Nr. 14.

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  1. Dresden

    W. Hesse

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  1. W. Hesse
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Hesse, W. Ueber die Abtödtung der Tuberkelbacillen in 60° C. warmer Milch. Zeitschr. f. Hygiene. 42, 175–178 (1903). https://doi.org/10.1007/BF02217459

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  • DOI: https://doi.org/10.1007/BF02217459

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