On the Use of Basic Dyes for the Demonstration of the Hydrolysis of Fat
Author:
Affiliation:
1. Bacteriological Laboratories of the New York State College of Agriculture, Cornell University, Ithaca, New York
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.42.5.587-589.1941
Reference4 articles.
1. A study of some lipolytic microorganisms isolated from dairy products;LONG H. F.;Iowa State Coll. J. Sci.,1936
2. -08 On the simultaneous staining of neutral fat and fatty acids by oxazine dyes;SMITH L. J.;J. Path. Bact.,1907
3. A study of fat splitting and casein digesting bacteria isolated from butter;STARK C. N.;J. Dairy Sci.,1936
4. A reaction of certain colouring matters of the oxazine series;THORPE J. F.;J. Chem. Soc. Trans.,1907
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