DIFFERENTIATION OF HEMOLYTIC STREPTOCOCCI OF HUMAN AND OF DAIRY ORIGIN BY METHYLENE BLUE TOLERANCE AND FINAL ACIDITY

by Avery, Roy C.
Published 1929

SENSITIVITY TO METHYLENE BLUE AND FINAL ACIDITY OF NON-HEMOLYTIC STREPTOCOCCI

by Avery, Roy C.
Published 1929

Dining out on Sociological Neglect

by Roy C., Wood
Published 1994

Talking to themselves: food commentators, food snobbery and market reality

by Roy C., Wood
Published 1996

Dining Out in the Urban Context

by Roy C., Wood
Published 1992

Sociology, Gender, Food Consumption and the Hospitality Industry

by Roy C., Wood
Published 1990

Logistics networking

by Roy C., Brimer
Published 1995

GENDER AND TRENDS IN DINING OUT

by Roy C., Wood
Published 1992

Planning Your Global Financial Strategy

by Roy C., Smith
Published 1988

Elephants in the room

by Bert, Smit, Roy C., Wood
Published 2015

Dividing without centrioles: innovative plant microtubule organizing centres organize mitotic spindles in bryophytes, the earliest extant lineages of land plants

by Brown, Roy C., Lemmon, Betty E.
Published 2011

THE EXTRACTION OF THE CELL CONTENT OF MICRO-ORGANISMS BY PERCUSSION OF THE FROZEN CELLS

by Johlin, J. M., Avery, Roy C.
Published 1930

Nickel Substitution for Calcium in Excitation-Contraction Coupling of Skeletal Muscle

by Fischman, Donald A., Swan, Roy C.
Published 1967

Relationship between esomeprazole dose and timing to heartburn resolution in selected patients with gastroesophageal reflux disease

by Orlando, Roy C, Liu, Sherry, Illueca, Marta
Published 2010

A SIMPLE METHOD FOR THE ISOLATION OF PURE CULTURES FROM SINGLE BACTERIAL CELLS

by Avery, Roy C., Leland, Stanley J.
Published 1927

Validated Stability-indicating Reverse-phase Ultra-performance Liquid Chromatography Method for Simultaneous Determination of Sodium Methylparaben, Sodium Propylparaben and Ketorol...

by Roy, C., Chakrabarty, J., Modi, P. B.
Published 2013

Consumer loyalty in the restaurant industry

by Mona A., Clark, Roy C., Wood
Published 1999

People′s Sources of Recipes: Some Implications for an Understanding of Food‐related Behaviour

by Linda J., McKie, Roy C., Wood
Published 1992

Trade Unions in the Hotel and Catering Industry: The Views of Hotel Managers

by Arsène H., Aslan, Roy C., Wood
Published 1993

Hotel and Catering Industry Employees′ Attitudes towards Trade Unions

by Ian R., Macaulay, Roy C., Wood
Published 1992