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	1.	Inhibiting effects of amino acids and related compounds upon the growth of enterotoxigenic micrococci in cream pastry. [electronic resource] by CASTELLANI, A G Producer: 20030501 In: Applied microbiology vol. 1 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Factors affecting the bacteriostatic action of sodium nitrite. [electronic resource] by CASTELLANI, A G NIVEN, C F Producer: 20030501 In: Applied microbiology vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A study of the lactic acid bacteria that cause surface discolorations of sausages. [electronic resource] by NIVEN, C F CASTELLANI, A G ALLANSON, V Producer: 20040930 In: Journal of bacteriology vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	The inhibiting effect of serine upon the growth of the indigenous flora of cream filling. [electronic resource] by CASTELLANI, A G MAKOWSKI, R BRADLEY, W B Producer: 20030501 In: Applied microbiology vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effect of nitrofurans on cell wall synthesis and L-phase growth of Staphylococcus aureus. [electronic resource] by Waterbury, W E Boydstun, J Castellani, A G Freedman, R Gavin, J J Producer: 19660813 In: Antimicrobial agents and chemotherapy vol. 5 Availability: No items available. Save to lists Add to cart (remove)