EFFECT OF 2,4-DICHLOROPHENOXYACETIC ACID UPON THE MORPHOLOGICAL AND PHYSIOLOGICAL CHARACTERISTICS OF CERTAIN MICROORGANISMS ASSOCIATED WITH FOOD SPOILAGE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1948.tb16647.x/fullpdf
Reference3 articles.
1. Effects of 2,4-dichlorophenoxyacetic acid on the ripening of detached fruit;Mitchell;Botan. Gaz.,1944
2. Starch hydrolysis in the bean leaves as affected by application of growth-regulating substances;Mitchell;Botan. Gaz.,1940
3. Bacteriostatic and bactericidal properties of 2,4-diehlorophenoxyaeetie acid;Stevenson;Science,1945
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of certain herbicides on the fate of sporangiospores ofMucor piriformisand conidia ofBotrytis cinereaandPenicillium expansum;Pesticide Science;1991
2. THE GROWTH IN VITRO OF MICRO-ORGANISMS IN THE PRESENCE OF SUBSTITUTED PHENOXYACETIC AND PHENOXYBUTYRIC ACIDS;Weed Research;1965-09
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