The Coagulation of Plasma by Staphylococci
Author:
Affiliation:
1. Clinical Research Laboratory, New York, New York
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.41.4.431-440.1941
Reference17 articles.
1. The stability of biological and biochemical properties of staphylococci;BLAIR J. E.;J. Bact.,1938
2. The isolation of probable pathogenic staphylococci;CHAPMAN G. H.;J. Bact.,1937
3. The isolation and testing of probable pathogenic staphylococci;CHAPMAN G. H.;J. Bact.,1940
4. Staphylocoagulase;CRUIKSHANK R.;J. Path. Bact.,1937
5. Coagulase production as a criterion for the classification of the staphylococci;FAIRBROTHER R. W.;J. Path. Bact.,1940
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1. Some properties of Streptococcus faecalis subsp. liquefaciens isolated from cheese with special reference to production of bitterness;Food / Nahrung;1989
2. Medium to Culture and Differentiate Coagulase-Positive and -Negative Staphylococci from Bovine Milk;Journal of Food Protection;1985-12-01
3. SIGNIFICANCE OF STAPHYLOCOAGULASE IN FOOD MICROBIOLOGY: A REVIEW;Journal of Food Safety;1984-12
4. The Identification of Staphylococci in Clinical and Food Microbiology Laboratories;CRC Critical Reviews in Clinical Laboratory Sciences;1977-01
5. Dye-diffusion test for semiquantitative staphylocoagulase assay;Applied Microbiology;1968-10
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