The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Resultat 1-3 av 82
Side 360
... fields counted , i.e. , the average number of bacteria in a microscopic field = C. The area of the little plates ( four sq . cm . or 200 sq . mm . ) , divided by the area of the microscope field or microscopic factor M. The reciprocal ...
... fields counted , i.e. , the average number of bacteria in a microscopic field = C. The area of the little plates ( four sq . cm . or 200 sq . mm . ) , divided by the area of the microscope field or microscopic factor M. The reciprocal ...
Side 517
... field and the thickness of the section from which the amount of cheese actually seen in each field examined was determined . Knowing the volume and specific gravity of the cheese examined , the total number of organisms per gram can ...
... field and the thickness of the section from which the amount of cheese actually seen in each field examined was determined . Knowing the volume and specific gravity of the cheese examined , the total number of organisms per gram can ...
Side 688
... field of view covers 1.5 sq . mm . This area , which is of vital importance , may frequently be obtained by so adjusting the draw - tube that the diameter of the field becomes 1.382 mm . When such adjustment is not possible , it is ...
... field of view covers 1.5 sq . mm . This area , which is of vital importance , may frequently be obtained by so adjusting the draw - tube that the diameter of the field becomes 1.382 mm . When such adjustment is not possible , it is ...
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