Abstract
As our knowledge increases, the part played by fungi as distinct from bacteria in the soil, in the spoilage of food, and in disease processes in animals and in man, is becoming more recognised. A book dealing in some detail with these organisms is therefore likely to be of considerable use for reference purposes. Sufficient information is given on the morphological side to enable the more important species to be identified, whilst the chemical aspect of their behaviour is adequately considered, as well as the industrial application when such is of moment.
Molds, Yeasts and Actinomycetes: a Handbook for Students of Bacteriology.
By Prof. A. T. Henrici. Pp. x + 296. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1930.) 17s. 6d. net.
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Molds, Yeasts and Actinomycetes: a Handbook for Students of Bacteriology. Nature 129, 223 (1932). https://doi.org/10.1038/129223b0
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DOI: https://doi.org/10.1038/129223b0
