Charles Thom

Charles Thom Charles Thom (November 11, 1872 – May 24, 1956) was an American microbiologist and mycologist. Born and raised in Illinois, he received his PhD from the University of Missouri, the first such degree awarded by that institution. He studied the microbiology of dairy products and soil fungi, and in particular researched the genera ''Aspergillus'' and ''Penicillium''. His work influenced the establishment of standards for food handling and processing in the USA. He pioneered the use of culture media to grow microorganisms, and, with food chemist James N. Currie, developed a process to mass-produce citric acid using ''Aspergillus''. Thom played an important role in the development of penicillin in World War II. Provided by Wikipedia
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  1. 1
    A manual of the penicillia

    A manual of the penicillia by Raper, Kenneth B., Thom, Charles

    Published 1968
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  2. 2
    Manual of the aspergilli

    Manual of the aspergilli by Thom, Charles

    Published 1951
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  3. 3
    A manual of the penicillia

    A manual of the penicillia by Raper, Kenneth B., Thom, Charles

    Published 1949
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  4. 4
    A manual of the Aspergilli

    A manual of the Aspergilli by Thom, Charles

    Published 1945
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  5. 5
    Microbila Responses to organic amendments in Houston black clay

    Microbila Responses to organic amendments in Houston black clay by Mitchell, Ronald B., Adams, E., Thom, Charles

    Published 1941
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  6. 6
    The Penicillia

    The Penicillia by Thom, Charles 1872-1956

    Published 1930
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  7. 7
    The book of cheese

    The book of cheese by Thom, Charles, Fisk, Walter Warner

    Published 1925
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  8. 8
    The penicillia

    The penicillia by Thom, Charles

    Published 1930
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  9. 9
    Cultural studies of species of Penicillium

    Cultural studies of species of Penicillium by Thom, Charles

    Published 1910
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  10. 10
    Camembert cheese problems in the United States

    Camembert cheese problems in the United States by Thom, Charles 1872-1956

    Published 1909
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  11. 11
    Fungi in cheese ripening: camembert and roquefort

    Fungi in cheese ripening: camembert and roquefort by Thom, Charles 1872-1956

    Published 1906
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  12. 12
    A manual of the penicillia

    A manual of the penicillia by Raper, Kenneth B., Thom, Charles

    Published 1949
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  13. 13
    Reversions in morphology of nitriteinduced "mutants" of Aspergilli grown on amino acids

    Reversions in morphology of nitriteinduced "mutants" of Aspergilli grown on amino acids by Steinberg, Robert Aaron, Thom, Charles

    Published 1942
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  14. 14
    The aspergilli

    The aspergilli by Thom, Charles, Church, Margaret B.

    Published 1926
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  15. 15
    The camembert type of soft cheese in the United States

    The camembert type of soft cheese in the United States by Conn, H. W., Thom, Charles 1872-1956, Bosworth, A. W., Stocking, W. A., Issajeff, T. W.

    Published 1905
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