{"title":"在水分析标准方法委员会的最后一份报告中推荐的关于制作肉汤、明胶和琼脂的时间表变化的建议。","authors":"H. Hill","doi":"10.1093/INFDIS/3.SUPPLEMENT_2.S223","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":88306,"journal":{"name":"Public health papers and reports","volume":"31 Pt 2 1","pages":"223-5"},"PeriodicalIF":0.0000,"publicationDate":"1906-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1093/INFDIS/3.SUPPLEMENT_2.S223","citationCount":"0","resultStr":"{\"title\":\"Suggestions for Changes in the Schedules for Making Broth, Gelatin, and Agar, Recommended in the Last Report of the Committee on Standard Methods of Water Analysis.\",\"authors\":\"H. Hill\",\"doi\":\"10.1093/INFDIS/3.SUPPLEMENT_2.S223\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":88306,\"journal\":{\"name\":\"Public health papers and reports\",\"volume\":\"31 Pt 2 1\",\"pages\":\"223-5\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1906-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1093/INFDIS/3.SUPPLEMENT_2.S223\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Public health papers and reports\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1093/INFDIS/3.SUPPLEMENT_2.S223\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Public health papers and reports","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1093/INFDIS/3.SUPPLEMENT_2.S223","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Suggestions for Changes in the Schedules for Making Broth, Gelatin, and Agar, Recommended in the Last Report of the Committee on Standard Methods of Water Analysis.