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The hydrocarbon-oxidising mycobacteria as a possible source of food.
The hydrocarbon-oxidising mycobacteria as a possible source of food.
1968
V. K. Erosin
E. B. Danilova
A. F. Percovskaja
N. A. Surguceva
V. I. Malahov
L. V. Nekljudova
N. A. Maskova
I. A. Abakumova
Kondrat'ev
Keywords:
Hydrocarbon
Casein
Microbiology
Biology
Food science
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