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Author notes

1Presented at the 43rd Annual Meeting of the, International Association of Milk and Food Sanitarians, Inc. at Seattle Washington, September 5–7, 1956.

Dr. H. H. Weiser received the B. Sc. and M. Sc. degrees from Ohio State University in Dairy Technology and Agricultural Biochemistry. He received the Ph. D. degree in Dairy Bacteriology at Iowa State College. He is professor of food microbiology at Ohio State University.

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