The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 251
... changes in hydrogen - ion concentration , reported that the pH method seemed to be best for deter- mining old milk . He believed that the pH score was more efficient in detecting slight changes in the milk than plating methods . The per ...
... changes in hydrogen - ion concentration , reported that the pH method seemed to be best for deter- mining old milk . He believed that the pH score was more efficient in detecting slight changes in the milk than plating methods . The per ...
Side 273
... Changes may eventually take place to render the food unfit for consumption . Pen- nington continued her investigations to determine which part is due to the enzymes of milk , and , finally , what results when both bacteria and enzymes ...
... Changes may eventually take place to render the food unfit for consumption . Pen- nington continued her investigations to determine which part is due to the enzymes of milk , and , finally , what results when both bacteria and enzymes ...
Side 618
... Changes in Bacterial Content of Stored Normal Feces . These changes may be of considerable importance in diagnostic work involving examina- tion of stools , As far as normal feces is concerned , Jordan 130 found that the number of ...
... Changes in Bacterial Content of Stored Normal Feces . These changes may be of considerable importance in diagnostic work involving examina- tion of stools , As far as normal feces is concerned , Jordan 130 found that the number of ...
Innhold
FOOD PRESERVATION | 1 |
THE BACTERIA | 59 |
YEASTS AND MOLDS | 110 |
Opphavsrett | |
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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