The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 331
... indicated that under the best controlled conditions , great variations in numbers of bacteria are indicated . Albus , " however , has shown that these need not be as great as have been reported . Standard methods must be closely ...
... indicated that under the best controlled conditions , great variations in numbers of bacteria are indicated . Albus , " however , has shown that these need not be as great as have been reported . Standard methods must be closely ...
Side 442
... indicated that the milk had been infected by a man who had been ill a week before consulting a physician . Later clinical and laboratory data indicated that the illness was typhoid fever . The milk from this dairy was not pasteurized ...
... indicated that the milk had been infected by a man who had been ill a week before consulting a physician . Later clinical and laboratory data indicated that the illness was typhoid fever . The milk from this dairy was not pasteurized ...
Side 446
... indicated that the usual pasteurization temperature , as reported above , gave an ample factor of safety , providing the pasteurizer is operated in the proper man- ner . With the lid of the pasteurizer open , a much longer time exposure ...
... indicated that the usual pasteurization temperature , as reported above , gave an ample factor of safety , providing the pasteurizer is operated in the proper man- ner . With the lid of the pasteurizer open , a much longer time exposure ...
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