The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 15
... CONCENTRATION 45 The hydrogen - ion concentration of food influences its deterioration by microorganisms . This is discussed at various places in this book . Some study has been given to the effect on microorganisms of the acids them ...
... CONCENTRATION 45 The hydrogen - ion concentration of food influences its deterioration by microorganisms . This is discussed at various places in this book . Some study has been given to the effect on microorganisms of the acids them ...
Side 251
... concentration of milk as determined with brom - thymol - blue could be used as a criterion of quality . 8 6 11 The Cooledge Brom - Thymol Blue Test . Another colorimetric method for determining hydrogen - ion concentration of milk as a ...
... concentration of milk as determined with brom - thymol - blue could be used as a criterion of quality . 8 6 11 The Cooledge Brom - Thymol Blue Test . Another colorimetric method for determining hydrogen - ion concentration of milk as a ...
Side 862
... concentration in three weeks . The limit of salt concentration which inhibited growth of bacteria was 10 per cent . Forster 149 also believed that curing would not necessarily kill pathogenic bacteria in meat . Weichel 150 reported that ...
... concentration in three weeks . The limit of salt concentration which inhibited growth of bacteria was 10 per cent . Forster 149 also believed that curing would not necessarily kill pathogenic bacteria in meat . Weichel 150 reported that ...
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