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2. L. F. Hewitt, “Oxidation Reduction Potentials in Bacteriology and Biochemistry,” Livingstone, Edinburgh, 1950.
3. W. M. Clark, “Oxidation Reduction Potentials of Organic Systems,” Williams & Wilkins Co., Baltimore, 1960.
4. H. G. Schlegel, “Fermentation Advances,” ed. by D. Perlman, Academic Press, London and New York, 1966, pp. 807~832.
5. S. Yamabe, “Seitai Sankakangen,” Asakura, Tokyo, 1970.