THE ANTISTREPTOCOCCAL PROPERTY OF MILK
Open Access
- 1 January 1952
- journal article
- research article
- Published by Rockefeller University Press in The Journal of Experimental Medicine
- Vol. 95 (1), 25-38
- https://doi.org/10.1084/jem.95.1.25
Abstract
The measurement in vitro of lactenin, the antistreptococcal substance of milk, is affected by the size of the inoculum, the temperature of incubation, and the type of medium employed.Keywords
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