The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
Inni boken
Resultat 1-3 av 68
Side 51
... amount of copper , for instance , which may be considered negligible in foods . This is due to the fact that the factors which con- tribute to daily health and well - being of individuals are numerous and very complex . Furthermore , it ...
... amount of copper , for instance , which may be considered negligible in foods . This is due to the fact that the factors which con- tribute to daily health and well - being of individuals are numerous and very complex . Furthermore , it ...
Side 64
... amount of water . To this suspension an equal amount of Ziehl - Nielsen carbol fuchsin solution is added and the mixture heated at 100 ° C . ( 212 ° F . ) 10 to 15 minutes . A mixture of this stained suspension with an equal amount of ...
... amount of water . To this suspension an equal amount of Ziehl - Nielsen carbol fuchsin solution is added and the mixture heated at 100 ° C . ( 212 ° F . ) 10 to 15 minutes . A mixture of this stained suspension with an equal amount of ...
Side 309
... amount of dirt in fresh milk cor- related well with the bacterial count . This was also borne out by the work of Reed and Reynolds.353 On the other hand , Campbell 354 reported that the amount of dirt which appeared on the discs of the ...
... amount of dirt in fresh milk cor- related well with the bacterial count . This was also borne out by the work of Reed and Reynolds.353 On the other hand , Campbell 354 reported that the amount of dirt which appeared on the discs of the ...
Innhold
FOOD PRESERVATION | 1 |
THE BACTERIA | 59 |
YEASTS AND MOLDS | 110 |
Opphavsrett | |
24 andre deler vises ikke
Vanlige uttrykk og setninger
30 minutes Aerobacter Aerobacter aerogenes agar agar plate alcohol Amer amount anaerobic Assoc Bacillus Bact bacteria in milk bacterial count bacteriological Bacterium Bakt believed bottle bread Bull butter cause cells cent Centbl cheese Chem Clostridium Clostridium botulinum coliform bacteria colonies color concentration containing Dairy Sci destroyed determine dilution Eberthella typhosa Escherichia coli examined Expt fermentation flavor flora foods fruits gram growth Health heat ice cream incubation indicated Infect inoculated intestinal investigators isolated juice laboratory lactic acid Lactobacillus acidophilus Lactobacillus bulgaricus lactose large numbers medium method methylene blue microorganisms microscope mold Mycobacterium tuberculosis number of bacteria observed organisms pasteurized milk pathogenic pipette plate count presence procedure raw milk reported Rept salt samples showed slide sodium solution species spoilage sporeforming spores standard sterile strains streptococci Streptococcus lactis studied sucrose sugar temperature thermophilic tion tomato tubes types yeast