The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 199
... Five ml . of 10 per cent caustic soda solution were added to five ml . of the culture , thoroughly shaken , and allowed to stand in the dark overnight at room temperature . Many of the reactions were faint and difficult to read , but ...
... Five ml . of 10 per cent caustic soda solution were added to five ml . of the culture , thoroughly shaken , and allowed to stand in the dark overnight at room temperature . Many of the reactions were faint and difficult to read , but ...
Side 224
... five equal ( 10 ml . ) portions constituting a single standard sample may show the presence of Escherichia coli . This shall not be allowable if it occurs in more than- ( a ) Five per cent of the standard samples when twenty ( 20 ) or ...
... five equal ( 10 ml . ) portions constituting a single standard sample may show the presence of Escherichia coli . This shall not be allowable if it occurs in more than- ( a ) Five per cent of the standard samples when twenty ( 20 ) or ...
Side 227
... five ( 5 ) equal ten milliliter ( 10 ml . ) portions constituting a single standard sample may show the presence of organisms of the coliform group , provided that this shall not be allowable if it occurs in consecutive samples or in ...
... five ( 5 ) equal ten milliliter ( 10 ml . ) portions constituting a single standard sample may show the presence of organisms of the coliform group , provided that this shall not be allowable if it occurs in consecutive samples or in ...
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