noun, Pathology.
another name for brucellosis

Malta fever Mal·ta fever (môl’tə)
See brucellosis.


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  • Maltase

    [mawl-teys, -teyz] /ˈmɔl teɪs, -teɪz/ noun, Biochemistry. 1. an enzyme that converts maltose into glucose and causes similar cleavage of many other glucosides. /ˈmɔːlteɪz/ noun 1. an enzyme that hydrolyses maltose and similar glucosides (α-glucosides) to glucose Also α-glucosidase maltase mal·tase (môl’tās’, -tāz’) n. An enzyme that catalyzes the hydrolysis of maltose to glucose.

  • Malted

    [mawl-tid] /ˈmɔl tɪd/ noun 1. . [mawlt] /mɔlt/ noun 1. germinated grain, usually barley, used in brewing and distilling. 2. any alcoholic beverage, as beer, ale, or , fermented from malt. 3. whisky, as Scotch, that is distilled entirely from malted barley. 4. (def 2). verb (used with object) 5. to convert (grain) into malt […]

  • Malted-milk

    noun 1. a soluble powder made of dehydrated milk and malted cereals. 2. a beverage made by dissolving this powder, usually in milk, often with ice cream and flavoring added. noun 1. a soluble powder made from dehydrated milk and malted cereals 2. a drink made from this powder

  • Maltese

    [mawl-teez, -tees] /mɔlˈtiz, -ˈtis/ adjective 1. of or relating to , its people, or their language. noun, plural Maltese. 2. a native or inhabitant of . 3. the Arabic dialect spoken in , using many Italian words. /mɔːlˈtiːz/ adjective 1. of or relating to Malta, its inhabitants, or their language noun 2. (pl) -tese. a […]

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